Fish, Coconut-Crusted Spicy Fillets

By fireandfrost

marinate for at least 2 hours

Ingredients

• 1 shallot
• 2 cloves garlic
• 1 piece ginger (3/4 inch)
• 1 fresh red serrano chile
• 2 tablespoons soy sauce
• 2 tablespoons rice wine
• 2 tablespoons lime juice
• 1/2 teaspoon ground coriander
• Freshly ground black pepper
• 8 thin fish fillets (sole, trout, salmon)
• 2/3 cup grated coconut, unsweetened
• 3 tablespoons oil

Details

Servings 4

Preparation

Step 1

Peel shallots, garlic, and ginger; chop all three very finely. Rinse chile, discard stem, and chop very finely (omit seeds for less heat; always wear gloves when working with chiles). For the marinade, combine soy sauce, rice wine, lime juice, coriander, and pepper. Stir in shallots, garlic, ginger, and serrano.

Lay fish fillets side by side in a large dish, pour marinade over the top, and cover. Marinate fillets in the fridge for at least 2 hours, up to overnight. Turn occasionally if possible.

Then dredge the fish fillets in grated coconut. Heat oil in a nonstick pank and dry fillets over medium heat for 2 minutes. Turn carefully, fry the other side for 2 minutes, and they're done!