- Serves 4
- 10 mins to prepare and 30 mins to cook
- 303 calories/serving
- One whole coconut or 100g pack of fresh coconut chunks
- One green chili, deseeded and roughly chopped
- 4cm piece ginger, peeled and roughly chopped
- 15g fresh coriander
- 1 tsp fish sauce
- Two garlic cloves, roughly chopped.
- 2 tsp coconut oil
- Two limes, one zested, 1½ juiced, ½ cut into wedges
- Four cod fillets
For the salad
- One red chili, finely chopped
- 2 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 2 tsp fish sauce
- 250g pack carrot spaghetti or two large carrots, peeled and grated
- One cucumber, halved, deseeded, and finely sliced.
- 15g fresh coriander, roughly chopped
- One red onion, finely sliced.
- If using a whole coconut, preheat the oven to gas 6, 200°C, and fan 180°C. Bake it for 15 mins to shrink the flesh from the shell.
- Remove, carefully pierce the 'eyes' of the coconut with a corkscrew or skewer and drain the water into a glass.
- Tap the middle of the coconut with a hammer or put it into a plastic bag and crack it on a solid surface. Scoop out 100g of flesh with a spoon.
- In a food processor, blitz the coconut flesh, green chili, ginger, coriander, fish sauce, garlic, coconut oil, lime zest, and juice to form a rough paste.
- Put the fish on a lined baking tray and spread the coconut paste over the top.
- Bake for 15–20 mins until golden on top and the fish is cooked.
- Meanwhile, mix the dressing in a bowl by mixing the red chili, vinegar, sesame oil, and fish sauce.
- Add the carrot, cucumber, coriander, and onion and toss in the dressing.
- Serve with the fish and the lime wedges to squeeze over.
Tip: Baking the whole coconut makes it much easier to get the flesh out of the shell but doesn't affect the fresh, creamy flavor.
If you have any leftover coconut, try blitzing it into smoothies, shaving it into salads, or use to top granola, yogurt, or even ice cream. Chill the drained coconut water for a refreshing drink.