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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Coconut Crusted Fish Fingers?
The preparation time for Coconut Crusted Fish Fingers with a fragrant Thai coconut noodle salad is between 20 and 35 minutes.
What is the total time required to make Coconut Crusted Fish Fingers with a fragrant Thai coconut noodle salad?
The total time required to make Coconut Crusted Fish Fingers with a fragrant Thai coconut noodle salad is between 40 and 60 minutes.
How many servings does Coconut Crusted Fish Fingers provide?
4 servings
What are the main ingredients in Coconut Crusted Fish Fingers?
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
What is the nutritional information of Coconut Crusted Fish Fingers?
Calories: 855, Carbs: 68 grams, Fat: grams, Protein: 38.1 grams, Sugar: 12.5 grams, Salt: 1666 grams
How do I prepare Coconut Crusted Fish Fingers?
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!
What should be prepared from my kitchen to make Coconut Crusted Fish Fingers?
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
How many calories does Coconut Crusted Fish Fingers have?
855 calories
How much fat content does Coconut Crusted Fish Fingers have?
grams
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