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Coconut Fried Fish with Chillies

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Coconut Fried Fish with Chillies

A real treat for lovers of spicy food.

Serves : 4
Preparation time : 30 minutes
Cooking time : 30 minutes

Ingredients :

Oil for frying
450g sole or plaice fillets, skinned, boned and cut into 2.5cm strips.
Seasoned flour
1 egg, 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
Salt and pepper

Method :

In 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.
Fry the fish, a few pieces at a time, in the hot oil and drain them on absorbent kitchen paper. Keep warm.
Heat the 1 tablespoon 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.

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Last Updated: 30/9/08