Mel Christensen

Mel Christensen

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Thai Coconut-Crusted Trout Fillet - Gluten-Free, Sugar-free, Dairy-Free, Soy Free

Thai coconut crusted trout2

Thai Coconut-Crusted Trout Fillet

Gluten-Free, Sugar-free, Dairy-Free

Serves  4



  • 4 x 200g Trout fillets
  • 30g (2 tbsp.) Dijon Mustard
  • 15g (1 tbsp.) Byron Bay Coconut Chilli Sauce (or a nice homemade sweet chilli sauce)


For Crust:

  • 1 bird’s eye chilli, finely chopped
  • 2 Kaffir lime leaves
  • 15g (½ cup) chopped fresh coriander
  • 100g (1 cup) walnuts
  • 15g (1/4 cup) shredded coconut
  • 2 Corn Thins, broken into bits (or you can use a couple of small slices of GF bread)
  • 15g (1 tbsp.) peanut or macadamia oil
  • 5g (1 tsp.) sesame oil
  • 5g (1 tsp.) fish sauce

*A couple of lime wedges for serving



  1. Arrange salmon fillets skin side down on baking paper lined trays.
  2. Place the chilli, lime leaves and coriander and process until chopped. (TM – 5 sec / Speed 5.) Add the  rest of the crust ingredients and pulse until crumbly. (TM – Turbo 2 secs x 2 – 3 times.) Mixture should stick together. Season; set aside.
  3. In a small bowl, mix together the mustard and chilli sauce.  Brush or spoon this mixture over the fish fillets.
  4. Spoon 1/4 of crust mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.
  5. Bake at 180C for 15 to 20 minutes or until salmon flakes with a fork.
  6. Serve immediately with fresh lime wedges