In my continued quest for lean and clean eating and food experimentation, I decided to forego my usual salmon fillets and selected fresh Hoki instead; complementing the fish fillets with some basic Asian styled spices to create this low fat and healthy curry sauce. To give the fillets extra texture and crunch, I used freshly grated coconut for the crumb base and paste.
I also used one mature coconut, which was enough to yield a cup of succulently fresh coconut water (for immediate drinking on my part), one cup of creamy coconut milk and one cup of desiccated coconut flakes.
The process of making my own coconut milk and desiccated flakes added an extra 25 minutes of preparation time, however it still makes for a very cheap and wholesome way of cooking. You can cheat of course, and buy packet desiccated coconut flakes or tinned coconut milk but it just doesn’t have the same naturally creamy, nutty and earthy flavours as the real thing.
If you create this dish from scratch it won’t disappoint and you will also have a sense of satisfaction that you made your own coconut ingredients.
Ingredients 2 Large Hoki Fillets
¾ Cup Fresh Grated Coconut for the paste
¼ Cup Fresh Grated Coconut for the crumb base
1 Cup Coconut Milk 1 Teaspoon Turmeric
2 Tablespoons Fish Sauce
1 Teaspoon Chilli
1 Tablespoon Honey
Basil to Garnish
Sprinkle ¼ cup of the freshly grated coconut flakes to cover the base of a casserole dish.
Layer the Hoki fillets on top of the coconut flakes in the casserole dish.
Sprinkle freshly grated coconut flakes in a casserole dish and layer the Hoki fillets on top of the coconut.
In a separate bowl, combine the remainder of the freshly grated coconut, turmeric, fish sauce, chilli and honey.
Combine coconut flakes, turmeric, fish sauce, chilli and honey.
Mix the ingredients to form a breadcrumb paste.
Combine ingredients to form a breadcrumb-like paste.
Spread the paste across the top of the Hoki fillets.
Spread the coconut paste over the Hoki fillets.
Add the fresh coconut milk and garnish with some shredded basil leaves.
Bake the fish for approximately 15-20 minutes in a pre-heated 180-degree oven.
Add fresh coconut milk and bake for approximately 15-20 minutes.
Serve immediately with some salad or vegetables.
Desiccated coconut flakes can be substituted for freshly grated coconut.
Instead of grating the coconut, I used a blender to process the coconut flesh with water. It provided me with instant Coconut Milk and I was able to use the left over pulp (desiccated flakes) in this recipe.
Excess Coconut Milk and Coconut Flakes can be frozen for later use in other recipes.