Coconut coated Fish with Mango Salsa
The flavours of coconut and mango will transport your dinner table to the tropics
These sautéed fish fillets have a crisp coconut crust and are topped with a refreshing mango salsa
The coconut adds a bit of sweetness while the curry powder brings more complex flavour and perhaps a hint of heat
It is best to use a firm white fish for this recipe, such as whiting, halibut, cod, pangas or sea bass
and be sure that your mango is ripe
Preparation Time 20 minutes
Cooking time 15 Minuters
Prepare the mango salsa:
Stir together the mango, onion, lime juice, red pepper, vinegar, sugar, vegetable oil, coriander and curry powder in a bowl.
Season salsa with salt and pepper to taste. Set aside.
Place the coconut in a flat dish. Add 1/2 of the flour, the cumin, curry powder, salt and pepper and mix.
In a small bowl, whisk the egg. Place the remaining flour on a second plate.
Dredge the fillets first in the plain flour (shaking off excess), then in the egg (letting excess drip off),
and finally in the coconut mixture, coating both sides completely.
Heat the olive oil and the butter in a skillet over medium-high heat.
Sauté the fillets until they are browned on both sides and cooked through on the inside, about 2 to 3 minutes per side.
Spoon a bit of the mango salsa on each fillet and serve
For the Mango Salsa:
1 ripe small mango (peeled and finely diced)
1/4 red onion (finely chopped)
Juice of 1/2 lime
1/4 red pepper (finely chopped)
1 tablespoon vinegar
1 tablespoon caster sugar
1 tablespoon vegetable or olive oil
2 tablespoons fresh coriander (coarsely chopped)
1/2 teaspoon curry powder
Dash salt and pepper to taste
For the Fillets:
2 tablespoons desiccated coconut (finely shredded)
4 firm white fish fillets (such as pangas)
4 tablespoons flour (divided)
1/2 teaspoon cumin
1 teaspoon curry powder.
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground pepper (or to taste)
2 tablespoons olive oil
2 tablespoons butter