Thai-style coconut crusted cod

SERVES 4

WHAT YOU’LL NEED

1 whole coconut or 100g pack fresh coconut chunks

1 green chilli, deseeded and roughly chopped

4cm piece ginger, peeled and roughly chopped

15g fresh coriander

1 tbsp fish sauce

2 garlic cloves, roughly chopped 2 tbsp coconut oil

2 limes, 1 zested, 1½ juiced, ½ cut into wedges

4 cod fillets

For the salad

1 red chilli, finely chopped

2 tbsp rice wine vinegar

2 tbsp sesame oil

2 tbsp fish sauce

250g pack carrot spaghetti or 2 large carrots, peeled and grated 1 cucumber, halved, deseeded and finely sliced

15g fresh coriander, roughly chopped 1 red onion, finely sliced

METHOD

If using a whole coconut, pre-heat the oven to gas six, 200C, fan 180C.

Bake it for 15 minutes to shrink the flesh from the shell. Remove, then carefully pierce the ‘eyes’ of the coconut with a corkscrew or skewer and drain the water into a glass. Tap the middle of the coconut with a hammer or put into a plastic bag and crack on a solid surface. Scoop out 100g flesh with a spoon.

In a food processor, blitz the coconut flesh, green chilli, ginger, coriander, fish sauce, garlic, coconut oil and lime zest and juice to form a rough paste.

Put the fish on a lined baking tray and spread the coconut paste over the top. Bake for 15–20 minutes until golden on top and the fish is cooked.

Meanwhile, make the dressing by mixing the red chilli, vinegar, sesame oil and fish sauce in a bowl. Add the carrot, cucumber, coriander and onion and toss in the dressing.

Serve with the fish and the lime wedges to squeeze over.

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