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Saturday, May 2, 2009

Coconut Fried Fish with Chillies (Thursday)

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Preparation time : 30 minutes
Cooking time : 30 minutes

Serves 4

Ingredients :

Cooking Oil (for frying)
450g sole or plaice fillets (skinned, boned and cut into 2.5cm strips)
Seasoned flour
1 egg (lightly beaten)
60g desiccated coconut
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
1/4 teaspoon chilli powder
1 red chilli (seeded and finely chopped)
1 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1 clove garlic (crushed)
2 tablespoons tomato puree
2 tablespoons tomato chutney
2 tablespoons dark soy sauce
2 tablespoons lemon juice
2 tablespoons water
1 teaspoon brown sugar
Pinch of Salt and pepper

Method :

1. In frying pan, heat about 2 inches of oil to 190°C / 375°F.

2. Toss the fish strips in the seasoned flour and then dip them into the beaten egg.

3. Roll them in the desiccated coconut and shake off the excess.

4. Fry the fish, a few pieces at a time, in the hot oil and drain them on absorbent kitchen paper. Keep warm.

5. Heat the 1 tablespoon oil in a wok or frying pan.

6. Fry the ginger, red chilli, spices and garlic, for about 2 minutes.

7. Add the remaining ingredients and simmer for about 3 minutes.

8. Serve the Coconut Fried Fish with Chillies, together with the sauce handed round separately.


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