Coconut Crusted Fish with SPAM Fried Rice
I’m not a fan of SPAM’s flavor or texture. I never have been. That being said I was willing to give it a try again. I decided to use the Hot and Spicy SPAM variety instead of the original. Somehow this really worked with the fried rice. I was surprised! The coconut crusted fish turned out awesome. Nice crunch to the exterior and moist interior. I used snapper which holds up nicely when pan fried.
Coconut Crusted Fish
Fish fillets of any kind (I used Snapper)
Breadcrumbs (I used Panko)
Oil for pan-frying
Break the egg into a shallow bowl for dipping and beat well. Mix the breadcrumbs and coconut into another shallow bowl.
Dip the fish in the egg on both sides and then dip in the breadcrumb mix on both sides until covered well. Set aside the the fish.
Heat some oil in a frying pan and fry the fish until cooked through and golden brown on top. I always expect the fish to break up because I’ve had some fish disasters in the past. Not this time though, hurrah!
Squeeze lime over the fish before eating.
SPAM Fried Rice
2 tablespoons vegetable oil, divided
2 large eggs, beaten
2 cloves garlic, minced
6 ounces Spam, diced (I used Hot and Spicy SPAM)
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup frozen diced carrots
3 cups cooked rice
1 1/2 tablespoons soy sauce (I used Tamari)
1/2 tablespoon fish sauce (I used Red Boat)
1/4 teaspoon sesame oil
1/4 teaspoon white pepper
2 green onions, sliced
Sriracha, for serving
Heat 1 tablespoon vegetable oil in a large skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
Heat remaining 1 tablespoon vegetable oil in the skillet over medium high heat. Add garlic and Spam, and cook, stirring often, until light golden brown, about 3-4 minutes.
Add corn, peas and carrots. Cook, stirring constantly, until vegetables are tender, about 1-2 minutes.
Add rice and gently toss to combine.
Add soy sauce, fish sauce, sesame oil and white pepper. Cook, stirring constantly, until heated through, about 1-2 minutes.
Stir in green onions and eggs.
Serve immediately, drizzled with Sriracha, if desired.
Original recipes found here: