Fish Socca with Strawberry, Basil and Lime Salsa

Name: Fish Socca with Strawberry, Basil and Lime Salsa
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: Serves 4
Ingredients: olive oil or coconut oil, for frying; 1 ripe avocado, roughly chopped; 1 cup water; 2 Tbsp chopped fresh basil; zest and juice of 1 lime; 1 cup strawberries, roughly chopped (or mango); ¼ cup coconut flour; salt and freshly ground black pepper; 400 g fresh white fish; 1 tsp ground cumin; 1 cup chickpea flour (or spelt or wholewheat flour); ¼ red onion, finely chopped; 1–2 Tbsp olive oil or coconut oil (warmed until liquid); coconut sugar (or your preferred healthy natural sweetener), to taste; 1 tsp grated fresh ginger; 1 egg, lightly beaten

Preparation info

Serves
4

Difficulty
Medium
Ready in
15 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Socca are thin crêpe-like pancakes made from chickpea flour, so they’re gluten free and have the earthy deliciousness of chickpeas thrown in for good measure.

Ingredients

What you’ll Need

Socca

1 cup chickpea flour (or spelt or wholewheat flour)
1 cup

Fish course
Pescatarian

Method

What to do

To make the socca, mix the chickpea flour, water and cumin together and leave to stand for at least 5 minutes.
Mix together the salsa ingredients, check for seasoning and balance of flavours, and set aside.
Add the beaten egg to a shallow plate, and the coconut flour to another. Coat the fish first in the egg and then the coconut