Coconut chilli fish

Fried fish is given a spicy Asian twist in this succulent coconut chilli recipe.

Combine coconut and chilli on a plate. Combine milk and egg in a shallow bowl.
Dip 1 piece of fish in egg mixture, then in coconut mixture. Place on a baking tray lined with baking paper. Coat remaining fish.
Heat oil in a frying pan over medium heat. Add fish. Cook for 3 minutes each side or until golden and cooked through. Serve fish with rice, Asian greens and lime wedges.

Source

1 1/3 cups shredded coconut

1/2 tsp dried chilli flakes, chopped

2 tbsp milk

1 egg, lightly beaten

6 flathead fillets, halved lengthways

1 tbsp vegetable oil steamed jasmine rice, Asian greens and lime wedges, to serve

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