Asian Baked Fish and Chips
recipe Image
 
Preparation Time : 10 mins

Cooking Time : 15-20 mins

Serves : 2-3
Ingredients:

    500g/17.5oz cod or haddock fillets, cut into serving pieces
    500g/17.5oz potatoes, cut into wedges
    100g/3.5oz desiccated coconut
    15g/0.5oz fresh coriander (cilantro), roughly chopped
    1 1/2 tbsp. black pepper, freshly cracked
    1/4 tsp. salt
    1/4 tsp. turmeric powder
    15ml/0.5fl oz olive oil
    15ml/0.5fl oz lemon juice

    For the Mayonnaise

    125ml/4fl oz sunflower oil
    1 tsp. cider vinegar
    0.5g salt
    15g/0.5oz dijon mustard
    8g/0.25oz flax seed meal
    30ml/1fl oz water
    30ml/1fl oz sriracha

Method:
  1. For the Sriracha Mayo – makes 1 cup prepared mayonnaise
  2. Combine flaxseed meal and water in a large bowl. Leave for 5 minutes.
  3. Add the mustard and cider vinegar. Whisk to combine.
  4. In a thin steady stream, gradually whisk in the sunflower oil.
  5. Fold in sriracha.
  6. Season with salt and pepper.
  7. For the Fish and Chips
  8. Parboil the potatoes for 5 minutes in salted water. Drain and pat dry with paper towels.
  9. Transfer potatoes to a bowl. Toss well with olive oil and season with salt.
  10. Mix lemon juice and turmeric powder in a small bowl.
  11. In a separate bowl, combine desiccated coconut, chopped (coriander) cilantro, and black pepper.
  12. Brush fish fillets with lemon and turmeric solution, season with salt, then coat with the coconut and coriander (cilantro) mixture.
  13. Lay fish fillets and potatoes on a lightly oiled baking sheet.
  14. Bake for 15-20 minutes at 220C/430F.