Asian Baked Fish and Chips

READY IN: 30mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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