Coconut crust fish and fried potatoes

Instructions

1 To make coconut crust, place coconut in a small bowl and cover with water. Soak for 10 minutes. Drain. Add half the oil to a frying pan. Heat then add shallots, chilli and kaffir lime leaves. Cook until golden and caramelised. Add coconut and fry for 1 more minute. Set aside.

2 Heat a large frying pan with remaining oil and half the potatoes. Fry until golden and cooked then repeat with remaining potatoes. Season fried potatoes with a little flaky salt if preferred.

3 Layer salad ingredients in a bowl and squeeze over lemon juice.

4 Spray a large frying pan with oil and cook fish for 2 minutes. Turn and cook for 1-2 more minutes until cooked through. Divide coconut crust among fish as a topping.

5 Serve with potatoes, salad and garnish with a lemon wedge.