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Coconut-crusted fish with Thai green curry vegetables
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Golden crunchy coconut-crusted fish served with spicy Thai green curry vegetables.
Ingredients:
  • 300g sweet potato, peeled, halved, thickly sliced
  • 1 zucchini, thickly sliced
  • 1 large carrot, thickly sliced diagonally
  • 9.20 gm vegetable oil
  • 48.75 gm shredded coconut
  • 62.50 ml panko breadcrumbs
  • 2 tsp finely grated lime rind, plus lime wedges to serve
  • 2 makrut lime leaves, deveined, very finely chopped
  • 165ml coconut cream
  • 87.50 gm Thai green curry paste
  • 100g green beans, trimmed, halved diagonally
  • 4 x 150g skinless boneless firm white fish fillets
  • Canola oil cooking spray
  • Fresh Thai basil, to serve
  • Sliced green onion, to serve
Instructions:
  • Preheat the oven to 200°C (180°C fan-forced).
  • On a large baking tray with sides, artistically place sweet potato, zucchini, and carrot in individual rows. Drizzle with oil and generously season with salt and pepper. Bake for 20 minutes until perfectly roasted.
  • Combine shredded coconut, breadcrumbs, lime zest, and finely chopped makrut lime on a plate. Season the mixture with a pinch of salt and pepper. In a separate bowl, mix coconut cream with curry paste.
  • Spread the beans evenly over the vegetables on the tray, then generously pour the flavorful curry mixture over the top.
  • Coat fish with breadcrumb mixture and gently press to cover. Arrange fish on top of the vegetables on a tray and spray with oil. Bake for 20 minutes or until the fish turns golden and is perfectly cooked. Serve with lime wedges, sprinkled with fresh Thai basil and green onions.

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