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- Coconut Fried Fish with Chillies
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PrintCOCONUT FRIED FISH WITH CHILLIES
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- 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.
- them in the desiccated coconut and shake off the excess.
- Fry the fish, a few pieces at a time, in the hot oil and drain them on paper towels. Keep warm.
- Heat the oil in a wok or frying pan and fry the ginger, red chilli, spices and garlic, for about 2 minutes.
- Add the remaining ingredients and simmer for about 3 minutes. Serve the fish, with the sauce handed round separately.
INGREDIENTS
- Sesame Oil for frying
- 500 grams sole or plaice fillets, skinned, boned and cut into strips
- Seasoned flour
- 2 eggs, beaten
- 100 grams desiccated coconut
- 2 tablespoon sesame oil
- 2 teaspoon grated fresh ginger
- 1 teaspoon chilli powder
- 2 red chilli, seeded and finely chopped
- 2 teaspoon ground coriander
- 1 teaspoon ground nutmeg
- 2 clove garlic, crushed
- 4 tablespoons tomato puree
- 4 tablespoons tomato chutney
- 4 tablespoons dark soy sauce
- 4 tablespoons lemon juice
- 2 teaspoon brown sugar
- Salt and pepper
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