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Maggie Beer

Coconut Battered Fish with Sweet Potato Wedges and Green Mango Salad

Step 1: Preheat oven to 200C.

Step 2: Peel sweet potato and cut into wedges. Drizzle with Extra Virgin Olive Oil and bake at 200C in oven on parchment paper with salt and pepper.

Step 3: Pour on two tablespoons of Verjuice and put back in oven at 220C for five minutes.

Step 4: Preheat the Vegetable Oil to 180C.

Step 5: Sift flour and turmeric powder together, whisk egg lightly and combine. Mix together with coconut milk and fish sauce.

Step 6: Dust the fish fillets with flour and shake off any excess.

Step 7: Dip the fish fillets in the batter and cook in the oil for two to three minutes turning once until golden.

For salad

Step 8: Peel and slice the Green Mango as thinly as possible. Dress with the extra virgin olive, lime, honey, fish sauce, chilli flakes and coriander.


  1. 2 salmon fillets approximately 180g each


  1. to season salt and pepper
  2. 40ml 2 tbspn Verjuice


  1. 2g 1 tspn tumeric powder
  2. 1 eggs
  3. 100ml coconut milk
  4. 20ml 1 tbspn fish sauce

Green Mango Salad

  1. 2 small green mango can be replaced with green paw paw
  2. 20ml 1 tbspn lime juice
  3. 20ml 1 tbspn honey
  4. 20ml 1tbspn fish sauce
  5. 1/8th tspn chilli flakes
  6. 15g 1/2 cup coriander
  7. 20ml 1 tbspn Verjuice

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