Claudine Boulstridge’s coconut cod and zesty noodles recipe

3 hours ago
2 min read

The chef calls this a ‘healthier’ version of fish fingers.

Coconut cod with greens and zesty lime rice noodles

“This quick and tasty dish – think of it as a healthier version of fish fingers – is packed with good fats from coconut and seeds, as well as high-protein hemp, fish and eggs,” says chef Claudine Boulstridge.

“It’s both nutritious and delicious, and the creamy, fragrant lime sauce makes it a hit with adults and children alike.”

Coconut cod with greens and zesty lime rice noodles

Ingredients:

(Serves 4)

25g ground sunflower seeds
25g shelled hemp seeds (or more sunflower seeds, but hemp is now available in most supermarkets)
50g desiccated coconut
4 skinless, boneless white fish fillets, such as cod (about 400g in total), sliced into long, thin strips, about 2cm wide
1 large egg, beaten in a shallow bowl
2-3tbsp ghee or olive oil, for frying
1 x 400ml tin coconut milk
275g cooked ready-to-eat fine rice noodles
70g greens (eg. cavolo nero, kale or spinach), shredded

To serve:

4tbsp lime juice
2tbsp fresh coriander leaves (optional)
2tbsp sesame seeds, for sprinkling (optional)

Method:

1. In a large tray, mix together the ground sunflower seeds, hemp seeds, desiccated coconut and one teaspoon of flaked sea salt.

2. Dip each fish strip into the beaten egg, then toss in the crumb mixture, ensuring an even coating.

3. Heat a large sauté or frying pan on a medium-high heat. Once hot, add a third of the ghee or oil and cook a third of the fish strips, frying for one minute per side until golden and crispy. Be careful not to overcook as they cook quickly.

4. Transfer to a plate and keep warm. Repeat with the remaining ghee or oil and fish strips.

5. Pour the coconut milk into the same hot pan and reduce on high for three minutes, stirring occasionally.

6. Add the shredded greens to the coconut milk and simmer for another two minutes until just tender. Add the noodles, stir and divide between four wide bowls.

7. Squeeze over the lime juice, then top with the crispy fish strips.

8. Finish with a sprinkle of coriander leaves and sesame seeds (if using).