Thai-style coconut-crusted cod recipe
Delicate, flaky cod is the perfect base for this spicy, flavour-packed Thai dinner. The fresh coconut, chilli and ginger crust adds tons of tropical flavour, while the crisp carrot and cucumber salad makes a vibrant side.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 303 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 1 whole coconut or 100g pack fresh coconut chunks
- 1 green chilli, deseeded and roughly chopped
- 4cm piece ginger, peeled and roughly chopped
- 15g fresh coriander
- 1 tsp fish sauce
- 2 garlic cloves, roughly chopped
- 2 tsp coconut oil
- 2 limes, 1 zested, 1½ juiced, ½ cut into wedges
- 4 cod fillets
For the salad
- 1 red chilli, finely chopped
- 2 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 2 tsp fish sauce
- 250g pack carrot spaghetti or 2 large carrots, peeled and grated
- 1 cucumber, halved, deseeded and finely sliced
- 15g fresh coriander, roughly chopped
- 1 red onion, finely sliced
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Shop ingredientsEach serving contains
- Energy
- 1260kJ 303.0kcal
- Fat
- 17g
- Saturates
- 10g
- Salt
- 0.7g
- Sugars
- 8g
of the Reference intake
Carbohydrate 9.0gProtein 27.7gFibre 3.6g
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- If using a whole coconut, preheat the oven to gas 6, 200°C, fan 180°C. Bake it for 15 mins to shrink the flesh from the shell. Remove, then carefully pierce the ‘eyes’ of the coconut with a corkscrew or skewer and drain the water into a glass. Tap the middle of the coconut with a hammer or put into a plastic bag and crack on a solid surface. Scoop out 100g flesh with a spoon.
- In a food processor, blitz the coconut flesh, green chilli, ginger, coriander, fish sauce, garlic, coconut oil and lime zest and juice to form a rough paste.
- Put the fish on a lined baking tray and spread the coconut paste over the top. Bake for 15–20 mins until golden on top and the fish is cooked.
- Meanwhile, make the dressing by mixing the red chilli, vinegar, sesame oil and fish sauce in a bowl. Add the carrot, cucumber, coriander and onion and toss in the dressing. Serve with the fish and the lime wedges to squeeze over.
- Tip: Baking the whole coconut makes it much easier to get the flesh out of the shell but doesn't affect the fresh, creamy flavour at all.
- Tip: If you have any leftover coconut, try blitzing into smoothies, shaving into salads or use to top granola, yogurt or even ice cream. Chill the drained coconut water for a refreshing drink.
- See more Cod recipes
