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Coconut Fish with Spicy Sauce

Servings: 2
Author: Angela Coleby
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  • 450 g white fish skinned, boned and cut into strips
  • 2 tblspn coconut flour
  • 1 egg beaten
  • 60 g desiccated coconut


  • 1 tspn grated fresh ginger
  • 1 tspn coconut oil or oil of choice
  • ¼ tspn chilli powder
  • 1 red chilli deseeded and finely chopped
  • 1 tspn ground coriander
  • ½ tspn ground nutmeg
  • 1 clove garlic peeled and finely chopped
  • 2 tblspns tomato puree
  • 1 to mato grated
  • 2 tblspns Tamari sauce I don't use soy sauce, but you could use this instead
  • 2 tblspns lemon juice
  • 2 tblspns water
  • 1 tspn sugar substitute
  • Oil for frying


  • Make the sauce first by heating up the coconut oil in a frying pan and frying the ginger, red chillies, spices and garlic for about 2 minutes.
  • Add the remaining sauce ingredients and simmer for 3 minutes. Keep warm until ready to serve with the fish.
  • Toss the fish strips in the coconut flour, dip them in the egg then into the desiccated coconut until evenly covered.
  • Heat the oil in a frying pan and fry the coconut covered fish until golden on each side.
  • Serve with a side of the spicy sauce.
  • Eat and enjoy!


Nutritional Info per serving – Fish only – 500 Calories, 26g Fat, 48g Protein, 19g Total Carbs, 12g Fibre, 7g Net Carbs
Nutritional Info for Sauce – per serving – 74 Calories, 3g Fat, 4g Protein, 9g Total Carbs, 2g Fibre, 7g Net Carbs