1 large egg, lightly beaten with 1 tablespoon water
1 cup finely grated unsweetened coconut
4 (6-ounces each) barramundi fillets, thawed and patted dry
For Coconut-Lime Sauce
1/4 cup full-fat canned coconut milk
1/4 cup cilantro, finely chopped
2 tablespoons fresh lime juice
1-2 teaspoons honey, to taste
1/4 teaspoon sea salt
For Apple Slaw
2 tablespoons flavorless oil, such as avocado
1 tablespoon fresh lime juice
1 tablespoon honey or maple syrup
3 cups packaged coleslaw mix (without dressing)
1 green apple, cored and julienned
Sea salt and pepper, to taste
Handful fresh cilantro
Crunchy, Sweet and Light.
Coconut and barramundi are a wonderful match in this recipe. The fish fillets are first encrusted with unsweetened coconut and baked to crisp, toasty perfection. To accompany the fish, there is a bed of crunchy, fresh Green Apple Slaw which adds great texture and color. To top it all off, the fish is served with a tangy Coconut-Lime Sauce. Recipe, food styling & photography by Lindsey Johnson.
Step 1Preheat oven to 400 F. Line a rimmed large baking sheet with parchment paper.
Step 2Set up a breading station. In a shallow dish or deep plate, combine flour or cornstarch with sea salt. In a small bowl, lightly beat egg and water. In a separate shallow dish or deep plate, add coconut.
Step 3Working one at a time, coat the barramundi fillets first with flour or cornstarch mixture until lightly coated. Next dip into the beaten egg, then onto the coconut. Press the fillets gently so the coconut adheres. Arrange fillets in a single layer on the baking sheet. Place in oven and bake for 8 minutes. After 8 minutes, flip the fillets and bake for an additional 8-10 minutes until the fish is cooked through or until it flakes easily. The coconut will be golden and smell toasty!
Step 4Meanwhile, make the coconut-lime sauce. Whisk coconut milk, cilantro, lime juice, honey and sea salt together in a small mixing bowl. Set aside.
Step 5Make the apple slaw. In a medium bowl, mix together the oil, lime juice, and honey. Toss in vegetable mix and apple. Season well with salt and pepper.
Step 6When barramundi is cooked through and coconut coating is toasted, assemble plates. Place a heaping portion of apple slaw onto a plate, top with fish fillet and garnish with cilantro. Drizzle with the coconut-lime sauce or serve it alongside. Serve immediately.
Note:Add a little spice to the sweet-salty-citrus sauce of the slaw by adding a dash of cayenne for a bit of heat. The coconut crust may get a little soggy on the bottom as it bakes. If that happens, try baking 7-8 minutes on one side and then flipping it over for the remainder of the time.