Coconut Fish Sticks
Who doesn’t remember fish sticks as a kid? But these are fish sticks for grown-ups. Coconut Fish Sticks come with a little bit of sophistication. Served with my mango salsa and beets with fresh yogurt cream, this dish is one for entertaining.
I watch a lot of Food TV and Gordon Ramsay is one of my favourite chefs for techniques that work. My technique for this fish comes from him. The secret to a good fish stick is in the salting of the fish. I use a firm fish; today it is basa. After I cut and dry the fish, I salt it an let it sit in the refrigerator of 20 minutes.( Gordon’s technique) It firms up the fish and allows it to become more durable in the pan. Then I take it out of the refrigerator and roll it in flour and shake off the excess flour by rolling it between my hands. ( Also his technique)
The Mango salsa brightens the dish and the red of the beets with the little splash of yogurt sauce add more colour. There is no starch with this dish, but it is more than satisfying. Leftover Salsa is nice on other sandwiches or as a side.
If you like Basa, check this out: https://recipesatmytable.com/basa-fillets-with-olives/
I use a firm Bassa fish for this dish.
I cut the fish into little strips.
The salsa needs some onions.
Such a colourful salsa and then that lemon zest hits the top.
I roll the fish sticks into the flour first and then between my hands to remove the excess flour.
A healthier version of this dish, because we all need to be healthier.
A little yogurt sauce with orange juice, orange zest and some fresh mint.
It all looks so inviting on the plate.
Coconut Fish Sticks
Ingredients
The Fish
- 1 lb firm fish I used basa fillets
- 1/2 cup flour
- 1 tbsp olive oil
- 1 1/2 cups flaked coconut
Mango Salsa
- 1 whole mango
- 1/4 cup each yellow and red bell peppers
- 1/2 sweet onion finely diced
- 2 tbsp parsley or cilantro
The Beets
- rosted beets
- 2 tbsp greek yogurt
- 2 tbsp freshly squeezed orange juice
- zest of half an orange
- 1 tsp fresh mint leaves
Instructions
The Fish
-
Cut the fish into fingers.
Dry the fish.
Salt the fish and place it into the refrigerator for 20 minutes to firm.
Dip into the flour and roll between your hands to remove the excess flour.
Break the egg into a bowl and beat with salt and pepper.
Place the coconut into another bowl.
Dip the fish into the egg and then into the coconut.
Place on a large cookie sheet lined with parchment paper.
Drizzle some olive oil over the fish.
Place in a 400F oven for 20 minutes.
Serve with the Salsa on the side.
The Mango Salsa
-
Cut the mango in half and score it.
Remove all the little pieces with a spoon into a medium bowl.
Chop the onion finely and add.
Dice the peppers into uniform pieces.
Add the olive oil.
Salt and pepper.
Add the parsley and toss together with the parsley.
The Beets
-
After roasting the beets, cool and peel.
Mix the yogurt with the orange juice, the zest and the mint leaves
Drizzle over the beets.
Recipe Notes
You can also deep fry this fish.
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