Inspired living

Coconut Fish Bites Recipe

Coconut Fish Bites Recipe

Credit: Christie Connelly

These are baked, not fried, so they are a much healthier take on crumbed fish. Speaking of crumbs, there are none! I’ve used brown rice flour and coconut to coat, which makes them gluten- and dairy-free.

Serves: 4



  • 1 cup brown-rice flour
  • Salt & pepper
  • ¾ cup shredded coconut
  • 2 tbsp sesame seeds
  • ½ cup coconut milk
  • 1 tbsp tamari sauce
  • 500g fish fillets, such as cod, salmon, monkfish, swordfish
  • 2–3 tbsp melted coconut oil
  1. Heat oven to 200°C and line baking tray with non-stick paper.
  2. Place flour on a plate and season with salt and pepper. Mix to combine. Place coconut and sesame seeds on another plate and mix to combine. Pour coconut milk and tamari sauce into a bowl and stir to combine.
  3. Chop fish into 3cm cubes. Dip into flour, then coconut milk, then shredded coconut mixture, pressing firmly to coat. Place on lined tray and brush all over with coconut oil.
  4. Bake for 10 mins, then turn each one over using tongs and bake for a further 5–8 mins until golden brown and cooked through.
  5. Serve with salad or in a wrap, as pictured.


Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.