Baked coconut hake fish fingers on a Thai noodle salad of pickled peppers, spring onions, cucumber, cashews, mint, and tossed in a spicy coconut dressing. A delightful and very summery dinner!
Coconut Crusted Fish Fingers
Coconut Crusted Fish Fingers
with a fragrant Thai coconut noodle salad
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Cashew Nuts
- Coconut Cream
- Coconut Flakes
- Cucumber
- Edamame Beans
- Egg Noodles
- Fish
- Fresh Mint
- Lemon
- Lemons
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Low-Sodium Soy Sauce
- Pickled Bell Peppers
- Spring Onion
- Spring Onions
- Thai Red Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
MARINATION STATION
Preheat the oven to 200°C. In a shallow dish, add ½ the coconut cream, a squeeze of lemon juice and seasoning. Mix until fully combined. Add the fish fingers, toss until coated and leave to marinate in the fridge.
BUBBLING NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
ROASTY TOASTY
Place the cashews in a pan over a medium heat. Toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
COCONUT CRUST
Place the chopped coconut flakes in a shallow bowl. Remove the fish fingers one at a time from the marinade, and allow any excess marinade to drip off. Coat in the coconut flakes and place on a greased baking tray. Roast in the hot oven for 15-20 minutes until cooked through and golden. Discard the remaining marinade.
TOSS TOGETHER
In a bowl, add the remaining coconut cream, the lemon zest, a squeeze of lemon juice, the soy sauce, ½ the sliced mint, the curry paste (to taste) and ½ tsp of a sweetener of choice. Whisk until fully combined. Add the cooked noodles, the cucumber matchsticks, the sliced pickled peppers, ½ the spring onion strips, ½ the chopped cashews, and the edamame beans. Toss until fully combined.
PLATE IT UP!
Plate up the Thai noodle salad and top with the crunchy coconut fish fingers. Garnish with the remaining spring onion strips, the sliced mint, the remaining cashews and side with a lemon wedge. Well done, Chef!
Coconut Cream - 100ml
Lemon - 1
Line-caught Hake Fillet - 1
Egg Noodles - 1 cake
Cashew Nuts - 10g
Coconut Flakes - 20g
Low Sodium Soy Sauce - 10ml
Fresh Mint - 3g
Thai Red Curry Paste - 15ml
Cucumber - 50g
Pickled Bell Peppers - 30g
Spring Onion - 1
Edamame Beans - 50g
MARINATION STATION
Preheat the oven to 200°C. In a shallow dish, add ½ the coconut cream, a squeeze of lemon juice and seasoning. Mix until fully combined. Add the fish fingers, toss until coated and leave to marinate in the fridge.
BUBBLING NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
ROASTY TOASTY
Place the cashews in a pan over a medium heat. Toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
COCONUT CRUST
Place the chopped coconut flakes in a shallow bowl. Remove the fish fingers one at a time from the marinade, and allow any excess marinade to drip off. Coat in the coconut flakes and place on a greased baking tray. Roast in the hot oven for 15-20 minutes until cooked through and golden. Discard the remaining marinade.
TOSS TOGETHER
In a bowl, add the remaining coconut cream, the lemon zest, a squeeze of lemon juice, the soy sauce, ½ the sliced mint, the curry paste (to taste) and 1 tsp of a sweetener of choice. Whisk until fully combined. Add the cooked noodles, the cucumber matchsticks, the sliced pickled peppers, ½ the spring onion strips, ½ the chopped cashews, and the edamame beans. Toss until fully combined.
PLATE IT UP!
Plate up the Thai noodle salad and top with the crunchy coconut fish fingers. Garnish with the remaining spring onion strips, the sliced mint, the remaining cashews and side with a lemon wedge. Well done, Chef!
Coconut Cream - 200ml
Lemon - 1
Line-caught Hake Fillets - 2
Egg Noodles - 2 cakes
Cashew Nuts - 20g
Coconut Flakes - 40g
Low Sodium Soy Sauce - 20ml
Fresh Mint - 5g
Thai Red Curry Paste - 30ml
Cucumber - 100g
Pickled Bell Peppers - 60g
Spring Onion - 1
Edamame Beans - 100g
MARINATION STATION
Preheat the oven to 200°C. In a shallow dish, add ½ the coconut cream, a squeeze of lemon juice and seasoning. Mix until fully combined. Add the fish fingers, toss until coated and leave to marinate in the fridge.
BUBBLING NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
ROASTY TOASTY
Place the cashews in a pan over a medium heat. Toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
COCONUT CRUST
Place the chopped coconut flakes in a shallow bowl. Remove the fish fingers one at a time from the marinade, and allow any excess marinade to drip off. Coat in the coconut flakes and place on a greased baking tray. Roast in the hot oven for 15-20 minutes until cooked through and golden. Discard the remaining marinade.
TOSS TOGETHER
In a bowl, add the remaining coconut cream, the lemon zest, a squeeze of lemon juice, the soy sauce, ½ the sliced mint, the curry paste (to taste) and 1½ tsp of a sweetener of choice. Whisk until fully combined. Add the cooked noodles, the cucumber matchsticks, the sliced pickled peppers, ½ the spring onion strips, ½ the chopped cashews, and the edamame beans. Toss until fully combined.
PLATE IT UP!
Plate up the Thai noodle salad and top with the crunchy coconut fish fingers. Garnish with the remaining spring onion strips, the sliced mint, the remaining cashews and side with a lemon wedge. Well done, Chef!
Coconut Cream - 300ml
Lemons - 2
Line-caught Hake Fillets - 3
Egg Noodles - 3 cakes
Cashew Nuts - 30g
Coconut Flakes - 60g
Low Sodium Soy Sauce - 30ml
Fresh Mint - 8g
Thai Red Curry Paste - 45ml
Cucumber - 150g
Pickled Bell Peppers - 90g
Spring Onions - 2
Edamame Beans - 150g
MARINATION STATION
Preheat the oven to 200°C. In a shallow dish, add ½ the coconut cream, a squeeze of lemon juice and seasoning. Mix until fully combined. Add the fish fingers, toss until coated and leave to marinate in the fridge.
BUBBLING NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
ROASTY TOASTY
Place the cashews in a pan over a medium heat. Toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
COCONUT CRUST
Place the chopped coconut flakes in a shallow bowl. Remove the fish fingers one at a time from the marinade, and allow any excess marinade to drip off. Coat in the coconut flakes and place on a greased baking tray. Roast in the hot oven for 15-20 minutes until cooked through and golden. Discard the remaining marinade.
TOSS TOGETHER
In a bowl, add the remaining coconut cream, the lemon zest, a squeeze of lemon juice, the soy sauce, ½ the sliced mint, the curry paste (to taste) and 1 tbsp of a sweetener of choice. Whisk until fully combined. Add the cooked noodles, the cucumber matchsticks, the sliced pickled peppers, ½ the spring onion strips, ½ the chopped cashews, and the edamame beans. Toss until fully combined.
PLATE IT UP!
Plate up the Thai noodle salad and top with the crunchy coconut fish fingers. Garnish with the remaining spring onion strips, the sliced mint, the remaining cashews and side with a lemon wedge. Well done, Chef!
Coconut Cream - 400ml
Lemons - 2
Line-caught Hake Fillets - 4
Egg Noodles - 4 cakes
Cashew Nuts - 40g
Coconut Flakes - 80g
Low Sodium Soy Sauce - 40ml
Fresh Mint - 10g
Thai Red Curry Paste - 60ml
Cucumber - 200g
Pickled Bell Peppers - 120g
Spring Onions - 2
Edamame Beans - 200g
Woolies Products in this dish
