Thai Style Seabass in Coconut and Panko Crumb with a Spicy Tomato Salsa
4 Seafresh Seabass Fillets
3 medium tomatoes
2 teaspoons red pesto
3 teaspoons Sriracha sauce
1 teaspoon Garlic Granules
salt and pepper
4 Tblspns Plain Flour
3 cups Panko Breadcrumbs
1 cup Desiccated Coconut
Vegetable oil
2 limes
| Servings | Prep Time |
| 2 people | 15 minutes |
| Cook Time |
| 5-6 minutes |
|
|
|
4 Seafresh Seabass Fillets
3 medium tomatoes
2 teaspoons red pesto
3 teaspoons Sriracha sauce
1 teaspoon Garlic Granules
salt and pepper
4 Tblspns Plain Flour
3 cups Panko Breadcrumbs
1 cup Desiccated Coconut
Vegetable oil
2 limes
|
Ingredients
- 4 Fillets Seafresh Seabass Fillets defrosted and skin removed
- 3 medium Tomatoes chopped and crushed
- 2 Teaspoons Red Pesto
- 3 - 4 Teaspoons Sriracha Sauce depending on spiciness
- 1 Teaspoon Garlic Granules
- 4 - 5 Tablespoons Plain Flour
- Salt and black pepper
- 3 Cups Panko Breadcrumbs
- 1 Cup Desiccated Coconut
- 2 Eggs mixed for breading
- 6 Tablespoons Vegetable Oil
- 2 Limes
Servings: people
Instructions
- Defrost and skin the Seabass fillets
- Remove the skin from the tomatoes - cut out the top and cross the bottom with a sharp knife then place in a bowl. Cover with boiling water for 30 seconds. Remove and the skin should easily peel off. Chop and crush the tomatoes add the Red Pesto and Sriracha Sauce to make the Salsa.
- Season the flour with salt and black pepper and add the garlic granules. Dip the Seabass fillets in the flour, then dip in the egg mixture.
- Mix the panko breadcrumbs and the desiccated coconut together in a shallow dish and dip the Seabass fillets in the crumb making sure you get good coverage on both sides.
- Shallow fry in the vegetable oil for 2 minutes each side until the crumb is golden brown. Place the fillets on kitchen towel to remove any excess oil. Serve on a hot plate along with the Spicy Salsa (Salsa can be warmed or served cold). Squeeze the juices of the limes over the fish and decorate with a few lime slices
