Coconut-Crusted Fish Fingers

Ingredients

• 500g of your favourite firm, boneless fish
• 1/4 can coconut cream
• 2 tbsp fresh lime juice
• 150g shredded coconut
• 50g coarse breadcrumbs
• 1tsp chilli flakes
• 60g salted butter, melted
• 1 lime, to serve
• Salt, to serve

Method

1. Cut the fish into chunky fingers, then place in a bowl with coconut cream, lime juice and a pinch of salt.
2. Mix together, ensuring each piece of fish is well coated, and then place in the fridge to marinate for up to a 1 hour. (TIP: Don't leave it marinating for longer or the acid from the lime juice will start to break down the fish).
3. Take the fish out of the fridge and scrape off as much of the marinade mixture as possible.
4. In a frying pan, toast the shredded coconut on a medium heat until it's golden brown (approximately 2-3 minutes). Then transfer to a bowl to cool.
5. Once the coconut has cooled add breadcrumbs, chilli flakes and another large pinch of salt and mix well.
6. Coat each piece of fish in melted butter, followed by the crumb mixture, and place on a wire rack on top of a baking tray.
7. Put the fish on the middle or lower racks of the oven. Turn the griller to a high heat and cook for approximately 3 1/2 minutes on each side (7 minutes total). The fish is done when it's golden brown. (TIP: Don't put the fish on upper racks of the oven or the crumb will burn before the fish is cooked).
8. Squeeze on some lime juice and sprinkle salt to taste!