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Coconut-crusted cod

Coconut-crusted cod

Based on 8 ratings
In app
Difficulty
Easy 👌
Preparation
35 min
Baking
25 min
Resting
0 min

Ingredients

2Servings
500 g
cod
200 ml
coconut milk
150 g
desiccated coconut
50 g
coconut chips
150 g
mango
20 g
cilantro
½
lemon (juice and zest)
3
egg yolk
2
banana leaves
½ tsp
chili flakes
olive oil
salt
pepper
MetricImperial

Utensils

baking sheet, oven, fine grater, cutting board, knife, large saucepan, citrus press, toothpick

How-To Videos

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Nutrition per serving

Cal1056
Fat77 g
Protein64 g
Carb25 g
  • Step 1/ 7

    Spread out coconut chips on a baking sheet and toast in the oven at 180°C/355°F for approx. 5 min.
    • 50 g coconut chips
    • baking sheet
    • oven

    Spread out coconut chips on a baking sheet and toast in the oven at 180°C/355°F for approx. 5 min.

  • Step 2/ 7

    Peel and dice mango. Finely chop cilantro. Grate lemon peel and cut cod in two equal-sized fillets.
    • 150 g mango
    • 20 g cilantro
    • ½ lemon (zest)
    • 500 g cod
    • fine grater
    • cutting board
    • knife

    Peel and dice mango. Finely chop cilantro. Grate lemon peel and cut cod in two equal-sized fillets.

  • Step 3/ 7

    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.
    • 200 g coconut milk
    • 150 g desiccated coconut
    • ½ lemon (juice)
    • salt
    • pepper
    • 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.

  • Step 4/ 7

    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.
    • 2 banana leaves
    • large saucepan

    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.

  • Step 5/ 7

    Season each cod fillet with salt and pepper and transfer to the middle of a banana leaf. Cover with coconut mixture.
    • salt
    • pepper

    Season each cod fillet with salt and pepper and transfer to the middle of a banana leaf. Cover with coconut mixture.

  • Step 6/ 7

    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.
    • oven
    • toothpick

    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.

  • Step 7/ 7

    Serve with diced mango. Sprinkle chili flakes and toasted coconut chips on top. Enjoy!
    • ½ tsp chili flakes

    Serve with diced mango. Sprinkle chili flakes and toasted coconut chips on top. Enjoy!

  • Enjoy your meal!

    Coconut-crusted cod

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