Prepare three plates: add the flour onto the first plate; use a fork to beat an egg and add this onto the second plate; add the mixture of Panko breadcrumbs and grated coconut onto the third plate.
Season the fish fillets with salt and pepper, then lightly coat them with the flour, next dip them in the beaten egg, and lastly, lay them in the Panko/coconut mixture.
Heat a little Sublim’ “L’Exotique” organic virgin coconut oil in a frying pan, and cook the fillets until the breadcrumb is crispy.
Serve with a lemon wedge and why not accompany with pak choi stir-fried in Sublim’ “L’Exotique” organic virgin coconut oil and a hint of chilli to spice up the flavour!
* Panko breadcrumbs: Panko is the combination of the word pan, which means bread, and ko which can be translated by “small pieces”, “flour” or “powder”. So, Panko means Japanese breadcrumbs. It is a lighter, crispier and crunchier version than the breadcrumbs we have in the West.
You can buy it in most Asian grocery stores and supermarkets.
flavour creation No. 5
flavour creation No. 4
flavour creation No. 3
flavour creation No. 2
flavour creation No. 1
Crunchy and moreish
Strawberries and raspberries
a chequerboard in whiting
Did someone say “Cocktail hour”?
Soup, or puree?
