Crispy Coconut Salmon Bites with Coconut Rice and Asian Slaw

By Aileen Cox Blundell

We know our little captains enjoy their fish fingers, so let’s get them hooked on Salmon. This fish finger recipe is SO easy! It’s packed full of healthy omega-3 so no wonder its known as the brain food. It also a really great source of protein for growing bodies, so let’s look at how we can introduce some fin-tastic new flavours as part of your baby led weaning meal plan.

How to Make Coconut Rice

Our fussy eaters can sometimes struggle with rice, and if yours are anything like mine sometimes reluctantly eat it grain by grain (we are at the table a long time!) So we wanted to highlight this part of the recipe as it has the best coconut flavour that you can taste in every bite, but it is not overpowering. It is so simple to make so I am sure you will add it to other dishes as part of your baby led weaning meal plan.

• Rinse the rice in a sieve until the water runs clear, then add to a pot along with the coconut milk, water and maple syrup.
• Bring to the boil, then cover with a lid and simmer for about 20 minutes until the rice is soft.
• Add more water if the mixture needs it.

How to make this easy Fish fingers recipe

As the name suggests its a great finger food for your baby, so you will see lots of fish finger recipes ideas. We have cut these up smaller so they are easier for your little one to pick up and eat. Although here we have suggested to serve it with some yummy slaw and coconut rice, I normally make some extra fish pieces to cook up and serve again with their next meal.

Fun Fish Finger recipe for baby led weaning

A great way to get your toddler enjoying fish, is to involve them in the cooking process. So get all your prep done, and when you are at the stage of dipping the salmon pieces into the flour, egg and coconut bowls invite your little one to get involved and help you dip the little fishies;

• Cut the salmon fillets into bite sized pieces.
• Add the coconut to one bowl, the flour, pepper and garlic powder to a separate bowl and stir, then finally whisk the 2 eggs into another
  bowl.
• Start by dipping the salmon pieces into the flour, then the egg and coat with coconut. Leave on a plate and repeat until the salmon is used up.

Serving idea – Why not try these in a Fish Finger Sandwich

For older kids and adults, to serve try these yummy fish fingers in a fish finger sandwich! So, so good! Place a portion of fish fingers in a brioche bun and top with mayo, lettuce, and sliced tomato. This is super delicious!

Looking for more tasty fish finger Ideas? Try these recipes next!

• Tandoori Fish Bites
• Salmon Fish Cakes
• Crispy Baked Salmon Nuggets 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @babyledfeeding on Instagram. All the love, Aileen 🥰

Crispy Coconut Salmon Bites with Coconut Rice and Asian Slaw

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Prep: 2 hours hours

Cook: 30 minutes minutes

Total: 2 hours hours 30 minutes minutes

Servings: 4 Serves adults + children

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We know our little captains enjoy their fish fingers recipes, so let's get them hooked on this Salmon one. It's packed full of healthy omega-3 so no wonder it's known as the brain food.

Ingredients

• 200 g 1 cup wholegrain rice (soaked for 2 hours)
• 400 ml tin Coconut Milk
• 600 ml water
• 1 tsp maple syrup
• 440 g Salmon fillets
• 80 g 1 cup desiccated coconut
• 140 g 1 cup flour
• Black pepper
• 1 tsp garlic powder
• 2 eggs
• Rapeseed oil for frying
• 2 carrots
• 2 purple carrots
• ½ cucumber
• 4 spring onions
• 60 ml apple cider vinegar
• 60 ml olive oil
• 2 tsp ginger paste
• Black pepper
• 4 tsp toasted sesame seeds
• Coriander leaves
• Lemon wedges

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Method

• Rinse the rice in a sieve until the water runs clear, then add to a pot along with the coconutmilk, water and maple syrup
• Bring to the boil, then cover with a lid and simmer for about20 minutes until the rice is soft
• Add more water if the mixture needs it
• Cut the salmon fillets into bite sized pieces
• Add the coconut to one bowl, the flour, pepperand garlic powder to a separate bowl and stir, then finally whisk the 2 eggs into anotherbowl
• Start by dipping the salmon pieces into the flour, then the egg and coat with coconut
• Leaveon a plate and repeat until the salmon is used up
• Heat the rapeseed oil over a medium heat, then fry the salmon pieces until golden
• To make the slaw, grate the carrots and cucumber, then finely slice the spring onion
• Makethe dressing by mixing together the vinegar, oil, ginger paste and season with pepper
• Drizzle over the salad and toss
• To serve – add rice, slaw and coconut salmon pieces to a bowl
• Sprinkle over sesame seeds,finely chopped coriander leaves and add a wedge of lemon

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Recipe Notes & Tips

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