Method — Build the fish

1. Pat the fillets dry with paper towels. Season both sides with kosher salt, white pepper, and coriander. Arrange them on a wire rack set over a sheet pan and chill in the fridge for 15–30 minutes to help the coating stick.

2. Heat the oven to 425°F (220°C).

3. Set up three shallow dishes: flour in the first, beaten eggs + cold water in the second, and the coconut mixed with panko in the third.

4. Dredge each fillet in flour, then dip in the egg wash, then press into the coconut-panko mixture so the crust adheres. Press firmly but gently to compact the coating.

Method — Cook the fish

1. Warm an oven-safe nonstick or sauté pan over medium-high heat and melt the butter.

2. Add the fillets and sear 2–2½ minutes per side until the crust develops a golden color — don’t let it burn.

3. Transfer the skillet to the preheated oven and roast about 10 minutes, or until the fish flakes easily when checked with two forks. Tip: internal doneness around 135–140°F keeps the fish moist.

Method — Make the sauce

1. In a small saucepan, combine the beer and pineapple juice. Simmer gently over medium heat until reduced to roughly 2 tablespoons of liquid.

2. Remove from heat. Whisk in the cold butter, one tablespoon at a time, until the sauce becomes glossy and smooth. If it cools too much to melt the butter, return briefly to very low heat — do not boil.

3. Season with salt and taste; adjust if needed.