Coconut-Crusted Fish with Spiced Kumara and Cucumber Salad

Coconut-Crusted Fish with Spiced Kumara and Cucumber Salad

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, December 10, 2017.

If the salmon is still a little too warm, you can use a pair of tongs to help carefully remove skin.


Ingredients

Spiced Kumara

  • 600g orange kumara, scrubbed and diced 1.5cm
  • 2 teaspoons curry spice mix (optional, adults)

Coconut-Crusted Fish

  • 450g fish fillets
  • 1½ tablespoons GF mayonnaise
  • Zest of ½-1 lemon
  • Pinch of chilli flakes (optional, adults)
  • 40g coconut thread

Cucumber Salad

  • 1 baby bok choy, end trimmed 1cm
  • ½ telegraph cucumber
  • ½ iceberg lettuce
  • 100g mung bean sprouts

Sesame Lemon Dressing

  • 1 tablespoon GF fish sauce
  • Juice of ½ lemon
  • 2 teaspoons honey
  • 2 teaspoons sesame oil
  • 1 teaspoon GF soy sauce
  • 2 teaspoons GF rice wine vinegar

To Serve

  • ½ lemon, cut into wedges (optional, adults)

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Toss kumara, curry spice mix and a drizzle of oil on first prepared tray. Season with salt and roast for 20 minutes, or until kumara is tender. Turn once during cooking.
  2. Pat fish dry and remove any remaining scales or bones, cut any larger fillets in half. Place on the second prepared tray, season and evenly coat with mayonnaise. Sprinkle over lemon zest and chilli flakes (if using) and coconut. Set tray aside.
  3. Prepare the cucumber salad. Thinly slice bok choy; slice cucumber in half lengthways, use a teaspoon to scoop out seeds (discard) and thinly slice; thinly slice lettuce. Add all salad veggies to a large bowl with mung bean sprouts.
  4. When kumara has about 7 minutes cook time remaining, bake fish (on rack below kumara) for 6-7 minutes (depending on thickness), until just cooked through.
  5. In a small bowl, whisk all sesame lemon dressing ingredients together. Toss half through the salad. Reserve remaining, to serve.
  6. To serve, divide spiced kumara and coconut-crusted fish between plates. Serve cucumber salad on the side. Drizzle over remaining dressing, if desired. Squeeze lemon wedge over fish, if using.

Nutritional Information

Energy 1769 kj
423 kcal
Protein 25.3g
Carbohydrate 32.7g
Fat 20.8g