Coconut Fried Fish with Chillies recipe
information
A real treat for lovers of spicy food.
ingredients
A real treat for lovers of spicy food.
Oil for frying
450 g (1 lb) sole or plaice fillets, skinned, boned and cut into 2.5 cm (1-inch) strips
Seasoned flour
1 egg, beaten
60 g (2 oz) desiccated coconut
1 tbsp vegetable oil
1 tsp grated fresh ginger
1/4 tsp chilli powder
1 red chilli, seeded and finely chopped
1 tsp ground coriander
1/2 tsp ground nutmeg
1 clove garlic, crushed
2 tbsps tomato puree
2 tbsps tomato chutney
2 tbsps dark soy sauce
2 tbsps lemon juice
2 tbsps water
1 tsp brown sugar
Salt and pepper
450 g (1 lb) sole or plaice fillets, skinned, boned and cut into 2.5 cm (1-inch) strips
Seasoned flour
1 egg, beaten
60 g (2 oz) desiccated coconut
1 tbsp vegetable oil
1 tsp grated fresh ginger
1/4 tsp chilli powder
1 red chilli, seeded and finely chopped
1 tsp ground coriander
1/2 tsp ground nutmeg
1 clove garlic, crushed
2 tbsps tomato puree
2 tbsps tomato chutney
2 tbsps dark soy sauce
2 tbsps lemon juice
2 tbsps water
1 tsp brown sugar
Salt and pepper
method
1. In a frying pan, heat about 2 inches of oil to 190°C/ 375°F. Toss the fish strips in the seasoned flour and then dip them into the beaten egg. Roll them in the desiccated coconut and shake off the excess.
2. Fry the fish, a few pieces at a time, in the hot oil and drain them on paper towels. Keep warm.
3. Heat the 1 tbsp oil in a wok or frying pan and fry the ginger, red chilli, spices and garlic, for about 2 minutes.
4. Add the remaining ingredients and simmer for about 3 minutes. Serve the fish, with the sauce handed round separately.
2. Fry the fish, a few pieces at a time, in the hot oil and drain them on paper towels. Keep warm.
3. Heat the 1 tbsp oil in a wok or frying pan and fry the ginger, red chilli, spices and garlic, for about 2 minutes.
4. Add the remaining ingredients and simmer for about 3 minutes. Serve the fish, with the sauce handed round separately.
serving amount
serves 4
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