In the world of culinary creations, some dishes stand out not only for their taste but also for their ability to transport your senses to exotic destinations. One such dish that promises a flavorful journey is Crispy Coconut Grouper with Thai Banana Salsa. This delightful fusion of textures and flavors combines the crispy crunch of coconut-crusted grouper with the sweet and tangy notes of a vibrant Thai banana salsa. Get ready to embark on a culinary adventure that tantalizes your taste buds.

The Crispy Coconut Grouper:

The star of this dish is undoubtedly the crispy coconut grouper. Each succulent grouper fillet is coated with a layer of shredded unsweetened coconut and panko breadcrumbs, creating a satisfyingly crispy exterior. The coconut adds a tropical touch, while the panko breadcrumbs ensure the crust is light and airy. Seasoned with a pinch of salt and ground black pepper, the grouper fillets are pan-fried to golden perfection. With a fork-tender, flaky interior and a crispy outer layer, every bite offers a symphony of textures.

The Thai Banana Salsa:

Complementing the crispy grouper is the Thai Banana Salsa, a vibrant medley of fresh ingredients. Diced Thai bananas (or regular bananas as a substitute) provide a natural sweetness that harmonizes beautifully with the savory and slightly spicy components of the salsa. Vibrant red bell peppers and finely diced red onions add a burst of color and a subtle crunch. Fresh cilantro, known for its bright, citrusy notes, elevates the salsa’s freshness.

A generous squeeze of lime juice imparts a zesty tang, while salt and ground black pepper balance the flavors. The salsa is a dynamic accompaniment that not only enhances the dish’s flavor but also offers a visually captivating contrast to the golden-brown grouper.

What is a Thai Banana?

A Thai banana, referred to as “Kluay” or “Kluay Nam Wah” in Thailand, is a specific variety of banana native to Southeast Asia. These bananas are smaller in size compared to the common Cavendish bananas found in many Western countries. Thai bananas are known for their unique flavor, which is sweeter and creamier than typical bananas. When ripe, Thai bananas are known to be exceptionally sweet, with a taste that can be described as a harmonious blend of honey and tropical fruit notes. This makes them a popular choice for snacking and culinary uses in Thai cuisine. They are often enjoyed fresh, fried into snacks, or used as a sweet ingredient in various Thai dishes and desserts.

The Fusion Experience:

What sets this dish apart is the harmonious fusion of elements from different culinary traditions. The crispy coconut coating brings a touch of the tropics, reminiscent of beachside feasts and Caribbean flavors. Meanwhile, the Thai Banana Salsa introduces a Southeast Asian flair, with its sweet, savory, and spicy profile. Together, these diverse components create a fusion that transcends borders and offers a global culinary experience.

The Perfect Bite:

Imagine taking a forkful of the Crispy Coconut Grouper, savoring the delightful crunch of the coconut crust, and then experiencing the tender, flaky goodness of the grouper itself. As you raise the fork to your mouth, the aroma of fresh cilantro and lime tickles your senses. The first bite is an explosion of flavors – a delicate sweetness from the banana, a hint of spice from the salsa, and the unmistakable satisfaction of perfectly fried seafood.

Crispy Coconut Grouper with Thai Banana Salsa is an adventure for your palate. With every bite, you’re transported to a tropical paradise, where the sea meets the shores of Southeast Asia. The combination of crispy and tender, sweet and savory, crunchy and spicy creates a culinary masterpiece that promises to leave a lasting impression. Whether you’re hosting a special dinner or simply indulging in a delightful homemade meal, this fusion dish is sure to dazzle your taste buds and transport you to a world of flavor.

Crispy Coconut Crusted Grouper with Thai Banana Salsa

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: FusionDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Crispy Coconut Grouper with Thai Banana Salsa is a tantalizing fusion of tender, coconut-crusted grouper fillets paired with a sweet and tangy Thai banana salsa, creating a harmonious balance of textures and flavors.

Ingredients

For the Crispy Coconut Grouper
4 fillets of 4 grouper (6-8 oz. each)
1 cup 1 unsweetened coconut flakes
1 cup 1 panko breadcrumbs
1 cup 1 all-purpose flour
2 large 2 eggs
1/4 cup 1/4 coconut milk
1/2 teaspoon 1/2 salt
1/2 teaspoon 1/2 ground black pepper
for frying, vegetable oil
for garnish, sriracha sauce
For the Thai Banana Salsa
2 ripe 2 Thai bananas, diced
1 small 1 red bell pepper, diced
1 small 1 red onion, diced
1 small 1 jalapeno, seeds removed and minced
1/4 cup 1/4 cilantro, freshly chopped
2 tablespoons 2 lime juice, freshly squeezed
to taste, salt and ground black pepper

Directions

Prepare the Thai Banana Salsa:
In a bowl, combine the diced Thai bananas, red bell pepper, red onion, chopped cilantro, lime juice, salt and ground black pepper. Mix well. Refrigerate the salsa until ready to serve, allowing the flavors to meld.
Preheat the Oil:
Pour enough vegetable oil into a large skillet to come about 1/4 inch up the sides. Heat the oil over medium-high heat until it reaches 350°F (175°C).
Prepare the Breading Station:
In three separate shallow dishes, set up a breading station. Place the flour in one dish, beat the eggs with coconut milk in another dish, and combine the shredded coconut and panko breadcrumbs in the third dish. Season the flour with salt and ground black pepper.
Bread the Grouper:
Pat the grouper fillets dry with paper towels. Dredge each fillet in the seasoned flour, shaking off any excess. Dip the floured fillet into the egg mixture, allowing any excess to drip off. Coat the fillet with the coconut-panko mixture, pressing gently to adhere the coating. Ensure the fillet is evenly coated.
Fry the Grouper:
Carefully place the coated grouper fillets into the hot oil. Fry for about 4-5 minutes per side, or until the crust is golden brown and the fish is cooked through. The internal temperature should reach 145°F (63°C), and the fish should flake easily with a fork. Use a slotted spoon or tongs to transfer the crispy coconut grouper to a plate lined with paper towels to drain excess oil.
Plate and Serve:
Serve the Crispy Coconut Grouper hot with a generous spoonful of Thai banana salsa on top. Garnish with extra cilantro and sriracha sauce for an extra dimension of heat.