A perfectly seared fish steak topped with a rich coconut and herb crust, baked until golden and crisp. Simple ingredients, bold Sri Lankan flavor.
Ingredients:
Fish steak
- Fish steak – 200g x 2
- Salt and pepper – to taste
- Chili powder – a pinch
- Coconut oil – a small amount
- Mustard cream – as needed
Herb crust
- Shredded coconut – 100gCurry
- leaves (karapincha) – a handful
- Garlic – 1 clove
- Nai miris – 1
- Salt – to taste
- Cashew nuts – 20g
Method:
- Begin by seasoning your fish steaks generously with salt, pepper, and a pinch of chili powder for a touch of heat.
- Heat a small amount of coconut oil in a non-stick pan over medium heat. Pan-sear the fish steaks for approximately 3 minutes on each side until they develop a nice color.
- Carefully transfer the seared fish steaks to a baking tray. Spread a layer of mustard cream evenly over the top of each steak. This will help the herb crust adhere and add a creamy tang.
- While the fish is on the baking tray, prepare the herb crust. Grind all the herb crust ingredients – shredded coconut, curry leaves, garlic, nai miris, salt, and cashew nuts – into a coarse mixture. The key is a coarse texture that will provide a satisfying crunch.
- Press this herb crust mixture firmly onto the mustard cream-coated top of each fish steak, ensuring an even and generous coating.
- 6. Place the baking tray into a preheated oven set at 200°C (392°F). Bake for about 8 minutes, or until the herb crust is beautifully golden brown and crisp.
