Fish in coconut cream with pineapple salsa recipe

Preparation time: 20 min

Baking time: 4 min

Total time: 24 min

Salad ingredients

For four

1 pineapple (about 1.6kg)

1 red pepper (about 0.3kg)

1 red onion (50g)

1 chilli

2-3 tbsp olive oil

1 tbsp honey

juice of half a lime

a pinch of parsley

salt

Cod ingredients

2 x 285 g cod fillets

1 dl rice flour

1 dl panko breadcrumbs

1 dl coconut flakes

2 eggs

salt

pepper

olive oil and 1 tbsp butter

Order the ingredients for the coconut-coated fish from Barbora’s online shop!

Preparation instructions

Cut the pineapple in half and drain the inside without damaging the peel.

Chop the pineapple and the rest of the Vegetable Recipes into cubes, add the salt, oil, lime juice and honey, chopped parsley and mix to coat the pineapple.

Let the salad infuse for 5 minutes.

Break the eggs, place the rice flour on one plate and the panko and coconut flakes mixture on the other.

Sprinkle the fish with salt and pepper and place the fillets first in the rice flour, then in the broken egg and then in the panko and coconut mixture.

NB! A good tip is to keep one hand for the fish and egg mixture and the other for the flour: for example, take the fish with your left hand and place it in the rice flour, then sprinkle the flour on the fish with your right hand. Then take the fish again with your left hand and dip it in the egg, and place the panko on the coconut mixture.

Dust the fish with the coconut mixture of the batter with your dry hand and place it on the tray. Continue until all the pieces are breaded.

Place the pan on a hot stove, cover the pan with oil and butter.

When the oil is hot and the butter has melted, place the breaded fish fillet on the pan and fry until golden brown.

To get rid of the excess oil, place the fish pieces on a paper towel.

Since cod is a lean fish, it takes about 3-4 minutes to fry. Alternatively, fry until the fish is golden brown on both sides.

Fish in a coconut shell

I’ve probably never had a fish like this before, but now during the first warm spell of our spring. I opened my eyes this morning just knowing that today I had to eat fish. Tasty, quality fish. All I had to do was click on Barbobra.ee and get my Atlantic cod fillets and a few other things to take home, and then curl up back to sleep.

I chose cod for my fish, but if you’re craving something else – let it go, the recipe is still “fish in coconut cream..”.

The cod is special because of its high protein and low fat content. A great choice for a post-workout meal! It’s also high in vitamin B, which helps you get as much as you need from your food, and phosphorus, which makes your bones and teeth strong. Most importantly, it makes your bones and bones glow in the dark (this stuff is called phosphorescence). One of these days, I’m going to get myself a glow-in-the-dark smile!

Alongside the fish in the coconut cream, I also made a scrumptious pineapple salad. It wasn’t due to any greater need for vitamins but just a craving, like the fish. I used a pineapple shell for the salsa and it was more for the younger ones in the family, they like that sort of thing.

Coconut-encrusted fish and a little pineapple salsa on the side is a very simple and nutritious dish. It’s worth playing around with the salsa – you could try adding a little crunch with seeds, nuts or different fruits. If you like this dish, why not replace the fish fillet you’ve already tried with something else – you just have to find your favourite! You can also make your life easier by skipping the shop and ordering from Barbora – just click and it’s on its way. Now get cooking!

Step-by-step tutorial

Crack the eggs.

2. Put the rice flour on one of the plates

3. On another plate, mix the panko and coconut flakes.

4. Mix the panko and coconut flakes.

5. Add salt and pepper to the fish.

6. Dip the fillet first in the rice flour.

7. Then in the beaten egg.

8. Lastly in the panko coconut mixture.

9. Place the pan on a hot stove, cover the pan with oil and butter. When the oil is hot and the butter has melted, place the breaded fish fillet in the pan.

10. Fry until golden brown. To get rid of excess oil, place the fish pieces on a piece of paper towel.