FLAVOURS of the WORLD

Coconut fish with spiced black rice and crispy ginger

Inspired by the growing popularity of South Pacific cuisine, this impressive fish is spicy and crunchy on top, and pure comfort food at the bottom.

Serves 6 - Ready i’ 40 mi’utes

1tbsp clear honey
juice of ½ lime
1 large egg
150g pa’ko breadcrumbs
150g desiccated coco’ut
700g (or 1 large piece)
white msh, such as hake
½ long bulb of ginger, thinly sliced
1 medium-hot red chilli, sliced
1tbsp sunflower oil
50g dried coco’ut nakes
lime wedges and micro herbs or coriander, for dressing
1 pack of black rice
3 cardamom pods, crushed

1 Heat the oven to 200°C, 180°C fan. In a small bowl, whisk together the honey, lime juice and egg.