In a small bowl, mix shredded coconut with 1/2 cup rice flour. In another bowl, make an egg wash with eggs and water. Dredge fillets in 1/4 cup rice flour and dip in egg wash. Dip fillets in 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 reduced by 1/2.
To finish sauce, add basil to taste. Return fillets to pan and spoon sauce to cover. Serve with steamed jasmine rice.