vietnamese coconut tilapia with fresh mint salad

inspired by the refreshing salads that i had in vietnam, this light dish is perfect for a summer night. the tilapia is dredged in an egg white mixture, then dipped coconut flakes and lightly sautéed. it’s a healthier alternative to the whole fried fish-breadcrumb deal!

coconut-crusted tilapia // kitsch+camera

photo cred: platejoy



  • 2 tsp ginger
  • ½ tsp garlic
  • 1/4 thai chili pepper
  • 1/4 cup coconut milk
  • 1/4 cup coconut flakes
  • 1 cup chopped romaine
  • 2 tbsp fresh mint
  • 1/4 cup bean sprouts
  • 1 6-oz tilapia fillet
  • 1 egg white
  • 1/2 tablespoons coconut oil
  • 1/2 lime
  • 1 tsp honey


  1. mince ginger, garlic and chili.
  2. in a large dry skillet, toast half the coconut flakes for 2 to 3 minutes until light brown.
  3. chop mint. transfer to a large bowl and add romaine, bean sprouts and toasted coconut.
  4. make dressing: in a small saucepan, simmer coconut milk with chile, garlic and ginger, 4 to 5 minutes. remove from heat and stir in honey and lime juice and salt to taste.
  5. rinse tilapia fillets and pat dry. in a small bowl, whisk egg white with a pinch of salt and pepper. place remaining coconut flakes on a plate. one by one, dip the fillets in egg white mixture, then dredge in coconut flakes.
  6. heat coconut oil in a skillet over medium-high. add fillets. cook 3 to 4 minutes on each side, until fillets can be flaked easily with a fork.
  7. dress salad and mix well to combine. divide among plates and top with tilapia fillet.

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