Here is a yummy recipe I created a few weeks ago for gluten-free fish sticks using halibut. This is one of my super-quick-and-easy meals! I use shredded coconut for the breading and a unique slurry to dip them in....you'll see in my recipe below. I also like to serve these with a Thai Peanut Dipping Sauce (recipe to follow).
I find these fish sticks very filling and only eat about 2 or 3 before I am done. I like to serve them with plenty of fresh, organic greens. I usually just drizzle some of the peanut dipping sauce over the greens for a dressing.
I haven't been posting much lately and the truth is that my 22 month old twin boys are really difficult right now. Last Sunday they figured out how to climb out of the crib at nap time. The daily two hour nap is forever gone I am afraid. I have not figured out how to get them to sleep otherwise. Usually I read them a few books, nurse them, and put them in the crib. Then I blow kisses and close the door. They normally just go to sleep. Not anymore! Evenings are much more difficult now because they are just so darn tired by dinner time...and so am I! They were asleep by 6pm tonight. We had an early dinner that took about 10 minutes to prepare. Got to love that!
Along with the fish sticks and greens, we had leftover brown rice, quinoa, lentils, and green smoothies (for the twins). Tom made his own vegan coconut curry with the Thai red curry paste, coconut milk, peanut butter, lime juice, cauliflower, Brussels sprouts, napa cabbage, collard greens, onions, garlic, and Kaffir lime leaves. Hope you enjoy my recipe....
Thai Coconut Fish Sticks
For a vegan version of this recipe (if you tolerate soy) try cutting extra firm tofu into sticks and marinating them in a mixture of brown rice vinegar, red curry paste, and tamari. Then use the breading recipe below. These fish sticks are great as leftovers too. To reheat, use a skillet with a touch of coconut oil. Saute on both sides until warm. I did this last time I made them and it worked great. Fish cooks very fast so make sure you don't ever cook these. They will dry out if cooked too long. Also, have the skin cut off when you purchase the fish, it is much easier that way. I cut it off today. If you decide to do it just make sure your knife is super sharp.
1 1/2 to 2 pounds halibut, skin removed and cut into "sticks"
1/4 cup sweet rice flour (or arrowroot powder)
5 to 6 tablespoons water
1 teaspoon Thai Kitchen red curry paste
1 teaspoon Herbamare
2 cups shredded unsweetened coconut
coconut oil for cooking
Peanut Dipping Sauce:
1/4 cup creamy organic peanut butter
1/2 cup water (plus more if needed)
2 to 3 tablespoons fresh lime juice
1 clove garlic, crushed (optional)
1 teaspoon Thai Kitchen red curry paste
Herbamare, to taste
First, rinse the halibut, then cut into "sticks." In a separate bowl whisk together the sweet rice flour (I use Authentic Foods superfine sweet rice flour), water, red curry paste, and Herbamare.
Begin heating a large 11 or 12-inch skillet over medium heat. You want your skillet to be hot when adding the fish.
While your skillet is heating, place the fish into the rice flour/water mixture and coat evenly. Then add the shredded coconut and mix it with the fish to coat, using your hands to press the coconut into the fish sticks.
Add abut 3 to 4 tablespoons of coconut oil to your skillet. Make sure the oil spreads out quickly. This means your pan is hot enough. Add the fish sticks, I do mine in two batches (adding more oil in between). Cook for 2 to 3 minutes on each side. Use tongs to flip them. You may need to cook yours shorter or longer depending on the thickness of the fish. The fish sticks will continue to cook after you remove them from the pan. You can check for doneness by breaking apart the thickest stick with a fork.
To make the peanut dipping sauce, whisk all ingredients together in a bowl. Add more water to desired consistency. Add sea salt or Herbamare to taste. Source: www.NourishingMeals.com
For more gluten-free breading ideas you can read a past post I did on this subject. It contains plenty of ideas for breading along with a few extras that readers left in the comments sections.
This past week we have been living off of the food that I cooked last weekend with my friend, Dr. Jean Layton. We made soups, tamales, gluten-free breads and biscuits. You can read about our cooking and baking adventures on her blog, Gluten-Free Organics and More!
This post is also linked up to Amy's Slightly Indulgent Mondays at Simply Sugar and Gluten-Free.
More easy dinner recipes you might like:
15-Minute Poached Salmon
Thai Fresh Green Curry
Spiced Chicken and Rice Stew
Chipotle Black Bean and Yam Stew
Slow Cooked Chicken Tacos
Zucchini Bake...tastes like cheese
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Sunday, October 25, 2009
Thai Coconut Fish Sticks (Gluten-Free + Egg-Free)
Posted by Ali Segersten at 10/25/2009 08:51:00 PM
About the Author
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!