Coconut-crusted cod

Coconut-crusted cod

Lars, physiotherapist


„It seems like an adventure to cook with banana leaves, but it’s not that difficult and always impresses my friends when I serve it.“

Difficulty

Easy 👌
35
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g
cod
200 ml
coconut milk
150 g
desiccated coconut
50 g
coconut chips
150 g
mango
20 g
cilantro
½
lemon (juice and zest)
3
egg yolk
2
banana leaves
½ tsp
chili flakes
olive oil
salt
pepper
Metric
Imperial
  • 500 g cod
  • 200 ml coconut milk
  • 150 g desiccated coconut
  • 50 g coconut chips
  • 150 g mango
  • 20 g cilantro
  • ½  lemon (juice and zest)
  • 3  egg yolk
  • 2  banana leaves
  • ½ tsp chili flakes
  • olive oil
  • salt
  • pepper

Utensils

  • baking sheet
  • oven
  • 2 large saucepans
  • fine grater
  • citrus press
  • toothpicks
  • cutting board
  • knife

Enjoy with

Sauvignon Blanc
A fine white wine like Sauvignon Blanc is the best companion for cod.

Nutrition per serving

Cal
1056
Protein
64g
Fat
77g
Carb
25g

Step 1/7

Spread out coconut chips on a baking sheet and toast in the oven at 180°C/355°F for approx. 5 min.
  • 50 coconut chips
  • baking sheet
  • oven

Spread out coconut chips on a baking sheet and toast in the oven at 180°C/355°F for approx. 5 min.

Step 2/7

Peel and dice mango. Finely chop cilantro. Grate lemon peel and cut cod in two equal-sized fillets.
  • 150 mango
  • 20 cilantro
  • ½ lemon (zest)
  • 500 cod
  • fine grater
  • cutting board
  • knife

Peel and dice mango. Finely chop cilantro. Grate lemon peel and cut cod in two equal-sized fillets.

Step 3/7

Heat coconut milk in a large saucepan over medium heat for approx. 3 min. Fold in desiccated coconut until it thickens, then turn down heat. Stir in chopped cilantro. Add egg yolk as soon as mixture isn’t hot anymore. Add olive oil and season with salt, pepper, and lemon juice.
  • 200 coconut milk
  • 150 desiccated coconut
  • ½ lemon (juice)
  • salt
  • pepper
  • large saucepan
  • citrus press

Heat coconut milk in a large saucepan over medium heat for approx. 3 min. Fold in desiccated coconut until it thickens, then turn down heat. Stir in chopped cilantro. Add egg yolk as soon as mixture isn’t hot anymore. Add olive oil and season with salt, pepper, and lemon juice.

Step 4/7

Cut banana leaves in into pieces large enough to wrap around cod pieces. Heat water in a large saucepan: do not boil. Add banana leaves one at a time for approx. 2 min., or until softened.
  • 2 banana leaves
  • large saucepan

Cut banana leaves in into pieces large enough to wrap around cod pieces. Heat water in a large saucepan: do not boil. Add banana leaves one at a time for approx. 2 min., or until softened.

Step 5/7

Season each cod fillet with salt and pepper and transfer to the middle of a banana leaf. Cover with coconut mixture.
  • salt
  • pepper

Season each cod fillet with salt and pepper and transfer to the middle of a banana leaf. Cover with coconut mixture.

Step 6/7

Fold banana leaves until all sides of cod fish are covered. Use toothpicks to secure the leaves. Bake in the oven at 180°C/350°F for approx. 30 min.
  • oven
  • toothpick

Fold banana leaves until all sides of cod fish are covered. Use toothpicks to secure the leaves. Bake in the oven at 180°C/350°F for approx. 30 min.

Step 7/7

Serve with diced mango. Sprinkle chili flakes and toasted coconut chips on top. Enjoy!
  • ½ tsp chili flakes

Serve with diced mango. Sprinkle chili flakes and toasted coconut chips on top. Enjoy!