Spread out coconut chips on a baking sheet and toast in the oven at 180°C/355°F for approx. 5 min.
- 150 g mango
- 20 g cilantro
- ½ lemon (zest)
- 500 g cod
- fine grater
- cutting board
Peel and dice mango. Finely chop cilantro. Grate lemon peel and cut cod in two equal-sized fillets.
- 200 g coconut milk
- 150 g desiccated coconut
- ½ lemon (juice)
- large saucepan
- citrus press
Heat coconut milk in a large saucepan over medium heat for approx. 3 min. Fold in desiccated coconut until it thickens, then turn down heat. Stir in chopped cilantro. Add egg yolk as soon as mixture isn’t hot anymore. Add olive oil and season with salt, pepper, and lemon juice.
Cut banana leaves in into pieces large enough to wrap around cod pieces. Heat water in a large saucepan: do not boil. Add banana leaves one at a time for approx. 2 min., or until softened.
Season each cod fillet with salt and pepper and transfer to the middle of a banana leaf. Cover with coconut mixture.
Fold banana leaves until all sides of cod fish are covered. Use toothpicks to secure the leaves. Bake in the oven at 180°C/350°F for approx. 30 min.
Serve with diced mango. Sprinkle chili flakes and toasted coconut chips on top. Enjoy!