A sweet and zesty fish dish in under ten minutes.

Lime and Coconut FishTotal time: 10 mins
  • 200g. (6oz) Salmon or ocean trout fillet
  • 1 tbsp. Flaked coconut
  • 1 tsp. ketchup manis*
  • 1/2 Lime, juice and rind
  • 1/2 tsp. chili paste
  • 1/2 tbsp. cooking oil
  1. *Ketchup manis is a thick, sweet type of soy sauce commonly used in Indonesian cooking. If you can’t find it, use a tablespoon of soy sauce and a teaspoon of brown sugar.
  2. Grate the lime rind and mix it with the coconut.
  3. Mix the chili paste, lime juice and ketchup manis together to make a sauce.
  4. Place the coconut and lime rind into a dry fry pan over a medium heat and toast them until the coconut is crunchy and golden then remove it from the pan.
  5. Brush the fish with the oil and place it in the hot pan.
  6. Fry the fish for two minutes each side then place it on a serving plate, covering with foil or a saucepan lid to keep warm.
  7. Pour the sauce into the pan and cook for twenty to thirty seconds, stirring to mix it with the fish juices and residue.
  8. Pour the sauce over the fish and top it with the toasted coconut and lime rind.
  9. Serve with a green salad or steamed vegetables.

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