Recipe Review: Ali and Tom’s Thai Coconut Fish Sticks and Peanut Dipping Sauce
I’m sure most of you are familiar with Ali and Tom from The Whole Life Nutrition Kitchen. They always have the greatest recipes for those with food allergies and I love reading their posts. I’d been dying to make these since the day I saw the recipe here and finally did. They were so good! Of course, these aren’t made exactly the same (but pretty close) as I used what I had on hand (ie. the frugally rich way, of course! :))
Thai Coconut Fish Sticks à la Ari
1.5-2 lbs skin-less fish (I used cod)
1/4 c. cornstarch/tapioca flour/arrowroot starch
1 t. sea salt
2 T. milk (or dairy-free alternative)
2 c. unsweetened coconut flakes
Organic Spectrum Palm Shortening Oil (used since I was out of coconut oil) or Coconut Oil (prefer)
If your fish is frozen, defrost them first carefully in the microwave. Next, cut up the fish into sticks. In a small bowl, mix the starch and salt together. Roll each stick in the starch and then into an egg wash (I used 2 eggs and 2 T. milk). After that, roll the stick in shredded coconut. Place each stick in a warm frying pan (medium heat) with plenty of melted oil (you can start with a few tablespoons). Cook thoroughly on both sides. If your fish falls apart easy, you know it’s done! ***FOR MORE BREADING IDEAS, SCROLL DOWN TO THE BOTTOM OF THIS POST ********
1/4 c. natural peanut butter or other nut butter or sunbutter
2 T. lime juice
water (the original recipe calls for 1/2 c.)
garlic and salt as desired (I omitted the garlic as I’m intolerant)
First off, I am going to recommend doing this a little different then the original recipe suggests because of what happened when I followed the directions (really liquid/watery sauce.) So, I suggest that you make this with the 1/4 c. peanut butter as stated in the original recipe, BUT then add the water and lime juice one tablespoon at a time until you get your desired consistency. Also, you might want to add the lime juice in teaspoonful amounts as I found the lime flavor a little overbearing, but maybe that’s just me. Add garlic and salt to taste. Dip your fish sticks in and enjoy every little bite!
Looking for more breading ideas??? Look no further……:)
I also experimented with using crushed corn flakes (first picture) and oat flour* with curry powder.
To do so yourself, follow the same directions as above, except omit coconut and roll in crushed corn flakes (or oat flour* with your desired ratio of curry powder.) Tada. Easy. And more variety for you to boot! I do have to admit though, my favorites were the coconut ones! But I also shared these with a neighbor (who follows SAD-standard american diet ;)) and she loved all of them, but especially the curry ones. So I’m sure it is just your personal preference!
*Use GF oat flour if needed.
PS. I tried some of these with flounder but thought that cod was much tastier! (again, probably personal preference…)