Sesame coconut fish (or chicken) with chilli spinach

Meat mains

Sesame coconut fish (or chicken) with chilli spinach

Name: Sesame coconut fish (or chicken) with chilli spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4

Main Serves 4 30 min

This is a grown up, healthy and more exciting version of fish fingers. Sesame gives the crust a lovely crunch and desiccated coconut augments rather than hides the taste of the fish. A delicious, light meal in its own right, serve this with spinach gomae, and rice or new potatoes if you want some more bulk.

Ingredients

for the fisht

1 tsp brown sugar
2 tsp oyster sauce
1 egg, lightly beaten
2 tbsp sesame seeds
2 tbsp desiccated coconut
1 garlic clove, crushed
2 tbsp fresh coriander, chopped
4x175g pieces of white fish fillet, skinned (or 4 chicken breasts, skinned)
2 tbsp sunflower oil

for the spinach

1 tbsp sunflower oil
1-2 red chillies, deseeded and finely chopped
2.5cm fresh ginger, finely grated
300g spinach, stalks removed
salt and pepper

Method

Prep time: 10 min

Cooking time: 20 min

For the fish

Step 1
Mix all the crust ingredients together and spread them over the fish fillets. Chill for a few hours to firm up.
Step 2
Preheat oven to 200°C/Gas 6.
Step 3
Heat 2 tablespoons of the sunflower oil in a large, ovenproof frying pan.
Step 4
Place the fish in the hot oil, crust-side down, and cook over a medium heat for about 5 minutes, until the crust is golden brown.
Step 5
Carefully turn the fish over with a spatula, transfer the pan to an oven and bake for 4-5 minutes (10 minutes for chicken), until cooked through.

Make the spinach.

Step 1
Heat the remaining sunflower oil in a frying pan, add the chilli and ginger and cook for 2 minutes.
Step 2
Turn up the heat, add the spinach and cook, stirring vigorously, until wilted. Season to taste. Serve the fish on the spinach.