Preparation
In a small bowl, mix the coconut and 1/2 cup of rice flour. In another bowl, make an egg wash with eggs and water. Coat fillets in the remaining 1/4 cup of rice flour; dip fillets into egg wash and finish breading with coconut/flour mixture. Sauté fillets in oil over medium-high heat until fork tender, browning both sides. Remove fillets and set aside. In same pan, add the Thai curry, coconut milk and honey. Simmer over high heat until volume is reduced by 1/4. Add basil to taste. Return fillets to pan and spoon curry sauce over. Serve with steamed jasmine rice.

Yield
4 servings

Nutritional Value Per Serving
Calories 631, Calories From Fat 410, Total Fat 46g, Saturated Fat 30g, Trans Fatty Acid 0, Cholesterol 105mg, Total Carbohydrates 50g, Protein 9g, Omega 3 Fatty Acid 0.14g