Asian Baked Fish And Chips - cooking recipe

Ingredients

500 g cod or 500 g haddock fillets, cut into serving pieces
500 g potatoes, cut into wedges
100 g desiccated coconut
15 g fresh coriander, roughly chopped (cilantro)
1 1/2 tablespoons black pepper, freshly cracked
1/4 teaspoon salt
1/4 teaspoon turmeric powder
15 ml olive oil
15 ml lemon juice
125 ml sunflower oil
1 teaspoon cider vinegar
1/2 g salt
15 g Dijon mustard
8 g flax seed meal
30 ml water
30 ml sriracha sauce

Preparation

For the Sriracha Mayo - makes 1 cup prepared mayonnaise.
Combine flaxseed meal and water in a large bowl. Leave for 5 minutes.
Add the mustard and cider vinegar. Whisk to combine.
In a thin steady stream, gradually whisk in the sunflower oil.
Fold in sriracha.
Season with salt and pepper.
For the Fish and Chips.
Parboil the potatoes for 5 minutes in salted water. Drain and pat dry with paper towels.
Transfer potatoes to a bowl. Toss well with olive oil and season with salt.
Mix lemon juice and turmeric powder in a small bowl.
In a separate bowl, combine desiccated coconut, chopped (coriander) cilantro, and black pepper.
Brush fish fillets with lemon and turmeric solution, season with salt, then coat with the coconut and coriander (cilantro) mixture.
Lay fish fillets and potatoes on a lightly oiled baking sheet.
Bake for 15-20 minutes at 220C/430°F.