The chilli coconut crust gives this dish an interesting twist on classic pan-fried fish. The kaffir lime leaves give the crust a fresh citrus scent while the chilli brings in a hint of heat, which is balanced perfectly by the toasted coconut.
FODMAP Note On Dried Coconut: Dried shredded coconut is low FODMAP at 1/4 cup serve person. This means the level of dried coconut within this recipe is well within low FODMAP guidelines.
Markut (kaffir) lime leaves are normally found with the other fresh herbs in the fridge section of your local supermarket or Asian supermarket. If you can't find them use the zest of 1 lime for every 2 leaves used in the recipe.
Buy a bunch of green onions/scallions with long green tips. You can use the green tips of the green onions/scallions (which are low FODMAP) and not the white stem when cooking.
Check the vegan cheese does not include onion, garlic, inulin or coconut flour in the ingredients. Cheddar, Colby, mozzarella, and parmesan cheeses made from dairy are all low FODMAP.
If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
There are no dairy free tips for this recipe.
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until sh... Read More