Coconut Fisch - Long Tail Boat


Tapa with baked fish, spiced fish crust and coconut milk salsa (or almond milk salsa) on soup spoon

Ingredients for 3

1 small piece of fish fillet (approx. 4x 4 cm)

1 teaspoon lemongrass, finely chopped (or lemon juice)

1 kaffir lime leaf, finely chopped (or grated lemon peel)

3 teaspoons coconut milk (or almond milk)

1 teaspoon coconut chips, chopped (or grated almonds)

1 teaspoon spring onions, chopped

1 teaspoon chillies, chopped



Preparation of coconut salsa:

Mix coconut milk, lemon grass and kaffir lime leaf and season with salt and pepper, bring to the boil briefly and then keep warm.

Preparation of the fish crust mixture:

Mix coconut chips, lemon grass, spring onions, kaffir lime and red chillies and season with salt and pepper.

Cut the fish fillet with skin into 2 x 1 cm strips with a very sharp knife (the easiest way is when the skin side touches the cutting board).

Add lemon grass, spring onions, kaffir lime and red chillies to the fish and spread evenly.

Bake for 15 to 20 minutes in the oven at 250 degrees until the fish crust is golden brown.

Before serving, garnish with fresh coriander and pour the hot coconut sauce onto the plate. I used Asian soup spoons for this. Since they are made of metal, you can also prepare everything directly in the oven.