MyNutriCounter / Asian Baked Fish and Chips



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


For the Sriracha Mayo – makes 1 cup prepared mayonnaise

1.Combine flaxseed meal and water in a large bowl. Leave for 5 minutes.

2.Add the mustard and cider vinegar. Whisk to combine.

3.In a thin steady stream, gradually whisk in the sunflower oil.

4.Fold in sriracha.

5.Season with salt and pepper.

For the Fish and Chips

1.Parboil the potatoes for 5 minutes in salted water.

2.Drain and pat dry with paper towels.

3.Transfer potatoes to a bowl. Toss well with olive oil and season with salt.

4.Mix lemon juice and turmeric powder in a small bowl.

5.In a separate bowl, combine desiccated coconut, chopped (coriander) cilantro, and black pepper.

5.Brush fish fillets with lemon and turmeric solution, season with salt, then coat with the coconut and coriander (cilantro) mixture.

6.Lay fish fillets and potatoes on a lightly oiled baking sheet.

7.Bake for 15-20 minutes at 220C/430F.



Update Message: Not that we need an excuse to eat this delicious dish but National Fish and Chip day is as good as any.

Tags: dinner, recipes, gluten-free, dairy-free, lunch, Mains

Revision: 1