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Spicy Tilapia Fishcakes with a Crispy Coconut Coating paleo recipe dinner lunch-min

Recipe: Spicy Tilapia Fishcakes with a Crispy Coconut Coating

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Have you tried Tilapia? I’ll admit, I don’t have good memories of fishcakes. Growing up, when someone said fishcake I would think of a soggy, batter coated starch ball with a slightly past its best fishy flavour. After eating clean for so long, I can’t imagine ever going near one of those again, but I thought it would be a great idea to recreate them into something much more appetising.

I was thrilled with how these turned out; the tilapia is mild flavoured and works extremely well with the sweet potato and chilli. The coating turns crispy and golden rather than soggy, whilst the inside remains fluffy. Try them – this is what fish cakes should taste like!

Recipe: Spicy Tilapia Fishcakes with a Crispy Coconut Coating
 
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Recipe type: Dinner
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Ingredients
  • 500g tilapia fillets
  • Half can coconut milk
  • 500g sweet potatoes, diced
  • Zest 1 lime
  • 2 red chilli peppers, deseeded and finely chopped
  • Chunk fresh ginger, peeled and finely chopped
  • 4 spring onions, finely chopped
  • Sea salt and black pepper
  • 2 large eggs
  • 50g ground almonds
  • 50g desiccated coconut
  • 1 tbsp coconut flour
  • Coconut oil
Instructions
  1. Submerge the tilapia fillets in a saucepan with the coconut milk and just enough additional water to cover them. Bring to the boil, cover, and simmer for 5 minutes so that the fish is just cooked.
  2. Steam the sweet potatoes for 7 or 8 minutes, until soft. Mash in a bowl, before stirring in the chilli, ginger and spring onions. Add the fish and the coconut milk, before mashing again and seasoning to taste.
  3. Beat the two eggs together in a shallow dish. In a separate bowl, combine the ground almonds, desiccated coconut and coconut flour. You should now have three dishes arranged side by side – the mashed fishcake contents, the beaten eggs, and the coating.
  4. Roll the fishcake mixture into balls in your palm. One by one, coat lightly with the beaten egg, before rolling them in the almond and coconut mixture. Set aside.
  5. When ready to cook, heat a little coconut oil in a large, heavy based pan. Carefully place the fishcakes into the pan, and cook for 3 or 4 minutes each side until crisp and golden.

Spicy Tilapia Fishcakes with a Crispy Coconut Coating paleo recipe dinner lunch-min

Curried Tilapia in Coconut Sauce fish paleo dinner recipe lunch-min

Recipe: Curried Tilapia in Coconut Sauce

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I love Tilapia, but this recipe also works great with halibut, monkfish, mullet, or any other sustainably caught, meaty white fish. Serve with a heap of cauliflower rice and fresh veggies.

Curried Tilapia Ingredients:

  • 1 tbsp coconut oil
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 4 cardamom pods, crushed
  • 4 curry leaves
  • 2 x 400ml cans coconut milk (or 1 can coconut milk and 400ml water)
  • 4 large tilapia fillets, each cut into 2 / 3 palm sized pieces

Curried Tilapia How To:

1) Heat the coconut oil in a large, heavy based pan. Add the onion and fry for 5 minutes until golden. Add the garlic and fry for a further 2 – 3 minutes. Turn the heat down low.

2) Add the cumin, coriander, turmeric and cinnamon and fry for a couple of minutes until fragrant. Add the cardamom pods and lightly toast for 30 seconds, before pouring in the coconut milk. Add the curry leaves, and simmer for 15 minutes.

3) Add the tilapia to the pan and stir well. Turn the heat up to medium, and cook for another 10 minutes, or until the fish is completely cooked through. Serve with a heap of cauliflower rice.

Curried Tilapia in Coconut Sauce fish paleo dinner recipe lunch-min