Fish Salpicon Souffle

5174220891_f6e5ccdd16
Course Appetizers

Ingredients in this Recipe

  • 1 small hot chili (Serrano, bird chili, etc.), seeded and finely chopped
  • 1 tablespoon coconut flour
  • 1 2 tablespoons cornstarch
  • 1/2 – 1 cup Fish Salpicon (recipe below)
  • 2 large free range egg yolks
  • 2 scallions, white and green parts, thinly sliced
  • 3 fresh (or frozen) tilapia fillets
  • 4 tablespoons dessicated coconut, to line ramekin insides
  • 400ml regular coconut milk
  • A little unsalted softened butter , for greasing
  • Juice and zest of 1 lime
  • Large handful cilantro leaves, roughly chopped
  • Large handful parsley leaves, roughly chopped
  • Salt and pepper, to taste
  • Vegetable oil, to fry the fish

Recipe Preparation

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