Crispy Coconut Salmon Bites with Coconut Rice and Asian Slaw
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
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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