Low FODMAP Chilli Coconut Crusted Fish
The chilli coconut crust gives this low FODMAP crusted fish dish an interesting but delicious twist on classic pan-fried fish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at alittlebityummy.com.
Cooking tools:
- Skillet
- Mixing bowl
- Colander
- Baking sheet
- Oven
- Grill
- Chef's knife
- Cutting board
- Spoon
- Grater
- Measuring cup
- Kitchen towel
- Plate
- Serving platter
- Spatula
- Tongs
- Paper towel
Ingredients
- 4 dried shredded coconut
- 2 sesame oil
- 4 spring onion (green leaves only, finely sliced)
- 1 mild green chilli (finely sliced)
- 4 makrut (kaffir) lime leaf (Or lime zest) (fresh, finely sliced)
- 460 mild white fleshed fish (Tilapia Snapper, Halibut, or Cod)
- 1/2 colby, cheddar or vegan cheddar-style cheese (optional, grated)
- 700 potato
- 1 salt & pepper
- 1 neutral flavoured oil (rice bran, canola, sunflower)
- 1 cucumber (peeled & cut into chunks)
- 4 lettuce (butter, iceberg, red coral) (washed & shredded)
- 1/2 red pepper (seeds removed, diced)
- 2 medium common tomato (cut into wedges)
- 1 lemon
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