“Paleo Indonesian Spiced Fish Bites in Coconut Lemongrass Sauce”

Allergens

Fish, Coconut, Eggs, Nuts (Almond)

Ingredients

• 1 lb firm white fish fillets (e.g., cod, halibut, or tilapia)
• 1 cup shredded coconut
• 2 large eggs
• 1/4 cup almond flour
• 1 tbsp coconut oil
• Salt and pepper to taste For the Coconut Lemongrass Sauce:
• 1 can full
• fat coconut milk
• 2 stalks lemongrass, bruised and chopped
• 3 kaffir lime leaves
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 tbsp tapioca starch

Instructions

1. Begin by making the coconut lemongrass sauce. In a medium saucepan, combine coconut milk, bruised lemongrass, kaffir lime leaves, fish sauce, and palm sugar. Bring to a simmer over medium heat, then reduce the heat to low and let it simmer for 15 minutes.
2. After 15 minutes, remove the sauce from heat. In a small bowl, mix tapioca starch with 2 tablespoons of water. Stir this mixture into the coconut lemongrass sauce to thicken it slightly. Set aside.
3. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
4. Cut fish fillets into bite sized pieces and season with salt and pepper to taste.
5. In a shallow dish, whisk together eggs. In another shallow dish, spread almond flour. In a third shallow dish, place shredded coconut.
6. Dip each piece of fish first in the egg mixture, then coat it in almond flour, and finally roll it in shredded coconut to evenly cover the fish.
7. Arrange coated fish bites on the prepared baking sheet. Bake for 12 15 minutes, or until golden brown and cooked through.
8. To serve, place a generous dollop of coconut lemongrass sauce onto each plate, top with the spiced fish bites, and garnish with fresh herbs like cilantro or mint leaves for added visual appeal.

Chef’s Insight

The key to this dish is the perfect balance of flavors and textures. Don't be afraid to experiment with different spices or herbs to suit your personal taste.

Notes

Feel free to adjust the spiciness of the dish by adding more or fewer chili peppers.