Fish Fillet Recipes

Coconut Flake


300g Sweet Potato

2 Zucchini

2 Carrots

2tsp Extra Virgin Olive Oil

3/4 cup Shredded Coconut

1/2 cup Panko Bread Crumbs

2tsp Lime Zest (Finely grated)

160ml Coconut Cream

1/4 cup Thai Green Curry Paste

100g Green Beans, trimmed

4 Flake Portions

Canola Oil Cooking Spray

Fresh Thai Basil, to serve

Sliced Spring Onion, to serve

2 Kaffir Lime Leaves


Step 1. Pre heat oven 200c / 180c fan forced.

Step 2. Arrange sweet potato peeled, halved and sliced thickly, zucchini
sliced length ways into four, carrots sliced length ways into four into
separate rows on lined baking tray. Drizzle with oil and season with salt
and pepper. Bake for 20 minutes until tender.

Step 3. Combine coconut, breadcrumbs, lime zest and deveined finely chopped kaffir lime leaves on a plate, season.

Step 4. Combine coconut cream and curry paste in a bowl.

Step 5. Arrange beans atop vegetables and pour over curry mixture.

Step 6. Roll flake in breadcrumb mixture, pressing to coat, place fish atop vegetables on tray and spray with oil.

Step 7. Bake for 15 mins or until fish is golden and just cooked.

Step 8. Serve once ready with lime wedges, spring onions and Thai basil.

Call us for more information about our range of fresh fish or fill out our seafood enquiry form. We also have a tempting range of fresh shellfish to select from.