A delicious tropical meal that takes very little time to prepare and cook.
Ingredients
For the fish
- 600–700g skinless, boneless fillets white fish
- Juice of 1 lime
- Salt and ground black pepper, to taste
- 1 cup panko breadcrumbs
- ½ cup desiccated coconut
- 1 cup flour
- 2 eggs — beaten
- Cooking oil, for frying
For the pineapple salsa
- ½ cup finely diced fresh pineapple
- ¼ cup finely diced red capsicum
- 1 tablespoon finely diced red onion
- 1 tablespoon finely chopped fresh coriander
- 2 tablespoons sweet chilli sauce
- 1 tablespoon lime juice
- ¼ teaspoon salt
Method
For the coconut-crusted fish with pineapple salsa
- To make the Pineapple Salsa, combine all the ingredients in a small bowl. Set aside.
- Cut the fish into serving portions. Drizzle with lime juice and sprinkle with salt and pepper. Set aside for 5 minutes.
- Combine the breadcrumbs and coconut on a plate and season with salt and pepper.
- Place the flour on a separate plate and the eggs in a shallow bowl.
- Coat the fish in the flour, then the egg and finally the breadcrumb mixture.
- Heat a little oil in a pan over a medium heat. Add the fish and fry until golden and cooked through. Drain on paper towels.
- Serve topped with Pineapple Salsa.