Nauruan coconut fish
White fish fillets marinated with lime, coated in flour, egg, and shredded coconut, then fried until golden and cooked through.
This fried version of coconut fish combines fish and coconut, ingredients found in Nauruan cuisine. A different preparation uses raw fish with coconut milk; this recipe is for the coated, cooked version.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Marinate the fish
Mix the lime juice with the salt and black pepper. Add the white fish fillets and leave them in the marinade for 5 to 10 minutes.
Ready to continue when: The fillets have rested in the marinade and are coated with the lime and seasoning mixture.
10 min - 02
Set up the coating ingredients
Put the wheat flour in one bowl. Place the beaten eggs and unsweetened shredded coconut in two separate bowls.
Ready to continue when: The flour, beaten eggs, and coconut are in three separate bowls.
- 03
Coat the fillets
Remove each fillet from the marinade and coat it in wheat flour. Then dip it in beaten egg and finally coat it with unsweetened shredded coconut, pressing gently so it adheres.
Ready to continue when: Each fillet is covered with a layer of coconut that stays in place.
- 04
Fry and check for doneness
Heat the vegetable oil in a frying pan over medium heat. Fry the fillets until the coconut is golden on both sides and the fish is cooked through. Remove them from the pan.
Ready to continue when: The coating is golden on both sides, and the inside of the fish is opaque and flakes easily.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.