Spicy Coconut Encrusted Wahoo
(you can also use this for chicken if you omit the wasabi)
6 to 8 one to two inch Wahoo filets (or any white meat fish)
2 Cups of Bob's Red Mill Unsweetened Shredded Coconut, lightly toasted
2 Cups of Puffed Rice, pulsed in food processor or Blender until crumbs *See Cook's Note
1/2 teaspoon White pepper
Pinch of Ginger Powder
1 teaspoon Red pepper flakes
1 Cup Rice flour for dredging the fish (potato flour OK or regular flour)
4 eggs or 1 cup egg product
1 Tablespoon of Wasabi Paste
1/4 Cup Coconut milk
Canola Oil for Frying or Cooking Spray Oil if baking
In dry hot skillet, toast coconut flakes till golden, taking off the heat before the flakes get too brown. They will continue to brown even after they are removed from the heat. Mix Puffed Rice crumbs and toasted coconut together with the dry spices. In a separate bowl, whisk the eggs together with the Wasabi paste and 1/4 cup Coconut milk. Set aside.
Dredge the Wahoo filets first in rice flour, then dip in egg mix and coat with crumb & coconut mixture.
If Frying: Heat oil in a dutch oven or fryer and when hot, fry the filets till golden and flaky (about 3 minutes on one side and 1-2 on the second side).
To BAKE: Place coated filets on a greased cookie sheet, spray top of each filet lightly with Cooking Oil Spray and bake for about 12 minutes at 375 Degrees. After 12 minutes or when bottom is nice and crispy, gently turn the filet over and return to oven for another 12 minutes. Remove from oven and let stand for about 8 minutes before serving.
You could serve this with Asian Coleslaw as the side-dish . You could also slice the chicken into strips and serve atop a green salad.
To buy Unsweetened Coconut go here:
Bob's Red Mill
(They also have Gluten free products. I luv this place)
I also make Chicken strips using this recipe but I omit the spices and leave the wasabi paste out of the egg dip. The chicken strips are great at room temperature as leftovers or, chopped into strips and made into a sandwich with some slaw.