Sesame coconut fish (or chicken) with chilli spinach recipe image

Print Sesame coconut fish (or chicken) with chilli spinach

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 & finely chopped
  • 2.5cm fresh ginger, finely grated
  • 300g spinach, stalks removed
  • Salt & pepper

Method

  1. For the fish: Mix all the crust ingredients together and spread them over the fish fillets. Chill for a few hours to firm up.
  2. Preheat oven to 200°C/Gas 6.
  3. Heat 2 tablespoons of the sunflower oil in a large, ovenproof frying pan.
  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.
  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.
  6. Make the spinach. Heat the remaining sunflower oil in a frying pan, add the chilli and ginger and cook for 2 minutes.
  7. Turn up the heat, add the spinach and cook, stirring vigorously, until wilted. Season to taste. Serve the fish on the spinach.
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