Coconut Fish with Hamburg Twist

Ingredients

In this Hamburg-inspired adaptation, we have incorporated elements of German cuisine to give the dish a unique twist. Instead of using traditional Pacific Northwest ingredients, we have replaced them with Hamburg-specific flavors and spices. The coconut sauce has been infused with herbs commonly used in German cooking, such as parsley and dill, to add a distinct Hamburg touch. Additionally, the fish fillets are coated in a crispy breadcrumb crust, reminiscent of popular German schnitzel dishes. We alse have the original recipe for Coconut Fish, so you can check it out.

• 4 fish fillets (such as cod or haddock), skinless and boneless 4 fish fillets (such as cod or haddock), skinless and boneless
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (60g) breadcrumbs 1/2 cup (60g) breadcrumbs
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 tablespoon (15g) grated coconut 1 tablespoon (15g) grated coconut
• 1 tablespoon (15g) fresh parsley, chopped 1 tablespoon (15g) fresh parsley, chopped
• 1 tablespoon (15g) fresh dill, chopped 1 tablespoon (15g) fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a shallow dish, combine the breadcrumbs, grated coconut, and a pinch of salt and pepper.
2. 2.
   Dredge each fish fillet in flour, shaking off any excess.
3. 3.
   Dip the floured fillets into the coconut milk, allowing any excess to drip off.
4. 4.
   Press the fillets into the breadcrumb mixture, ensuring they are evenly coated.
5. 5.
   Heat the vegetable oil and butter in a large skillet over medium heat.
6. 6.
   Add the coated fish fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
7. 7.
   Remove the fillets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
8. 8.
   In a small saucepan, combine the remaining coconut milk, lemon juice, parsley, dill, and a pinch of salt and pepper.
9. 9.
   Bring the sauce to a simmer over low heat and cook for 2-3 minutes, stirring occasionally.
10. 10.
    Serve the crispy fish fillets with the warm coconut sauce drizzled over the top. Garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. Pat them dry before coating to ensure the breadcrumbs adhere properly.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Breadcrumbs — Use fine breadcrumbs for a crispier coating. Alternatively, you can make your own breadcrumbs by toasting and grinding stale bread.

Tips & Tricks

• For added flavor, marinate the fish fillets in a mixture of lemon juice, salt, and pepper for 30 minutes before coating them.
• If you prefer a spicier version, add a pinch of cayenne pepper or paprika to the breadcrumb mixture.
• Serve the Coconut Fish with a side of boiled potatoes or a fresh green salad for a complete meal.
• If you don't have fresh herbs, you can use dried herbs as a substitute, but reduce the quantity by half.
• To make the dish more indulgent, serve it with a dollop of tartar sauce or a squeeze of fresh lemon juice.

Serving advice

Serve the Hamburg Coconut Fish hot, with the creamy coconut sauce generously drizzled over the crispy fillets. Garnish with fresh herbs for an extra pop of color and flavor. Accompany the dish with a side of boiled potatoes or a fresh green salad to create a well-rounded meal.

Presentation advice

Arrange the Coconut Fish fillets on a serving platter, placing them at a slight angle for an appealing presentation. Drizzle the coconut sauce over the fillets, allowing it to cascade down the sides. Garnish with a sprinkle of fresh herbs and grated coconut for an elegant touch. Serve with the suggested side dishes and enjoy!