Coconut fish nuggets with spicy mango sauce.



(for 2 mains or 4 starters)

500 g          skinned perch fillets                    
1                  organic lime                  
120 g           dried mango
2 sticks        lemongrass   
1                   star anis
1 pinch         chili flakes    
1 bunch        coriander
3 tbsp          plain yoghurt
40 g             grated coconut
40 g             panko breadcrumbs
                     black pepper, freshly ground
3 tbsp          flour
2                  egg whites, gently beaten
                    vegetable oil for frying
                    lime wedges, as desired




  1. Rinse the lime in hot water, finely grate the zest and squeeze out the juice. Marinate the perch fillets with lime juice and a little salt, then cover and refrigerate.
  2. To make the mango sauce, soften the dried mango in 300 ml lukewarm water for approx. 1 hr. Gently crush the lemongrass. Place the mango in a small pan with the mango water, lemongrass and star anise, simmer for approx. 15 mins. until soft.
  3. Remove the lemongrass and star anise, puree the mango with the cooking liquid, leave to cool and season with salt, chilli flakes and chopped coriander. Stir in the yoghurt and set aside. 
  4. Mix the coconut flakes with the breadcrumbs and lime zest. Season the perch fillets with pepper, toss in the flour, then in the egg white and finally in the coconut-panko mixture. Press the crumb coating on well, fry the fish fillets in the hot oil over a medium heat for 2 mins. on each side until golden. 
  5. Remove the perch fillets from the pan, drain on kitchen paper and serve with the mango sauce and lime wedges, as desired.


Preparation time: approx. 1 hr. 30 mins.
Cooking time: approx. 35 mins.