Coconut Fish Bites And Dipping Sauce
Sauces Coconut Fish
Last updated 6/12/2012 1:17:04 AM. Recipe ID 47272. Report a problem with this recipe.
Title: Coconut fish bites and dipping sauce
Yield: 24 Servings
1 c Coconut; flaked
1/2 c Unsalted peanuts
1 Whole egg
1 tb Soy sauce
1/4 ts Salt
1/3 c Cornstarch
1 lb Firm white fish: orange
-roughy; haddock, cod, cut
-into 1" pieces
1 qt Vegetable oil
Lemon wedges and fresh
-celery leaves for garnish
8 oz Sliced peaches; canned, with
2 tb Packed brown sugar
2 tb Ketchup
1 tb Vinegar
1 tb Soy sauce
2 ts Cornstarch
Place coconut and peanuts in food processor. Process using on/off
pulsing action until peanuts are ground, but not pasty.
Combine egg, soy sauce and salt in 9-inch pie plate; set aside. Place
cornstarch on waxed paper. Place coconut mixture on another piece of
Toss fish cubes in cornstarch until well coated. Add to egg mixture;
toss until coated with egg mixture. Lightly coat with coconut mixture.
Refrigerate until ready to cook.
PREPARE DIPPING SAUCE
Combine undrained peaches, sugar, ketchup, vinegar, soy sauce and
cornstarch in food processor. Process using on/off pulsing action
until peaches are chopped.
Bring sauce mixture to a boil in 1-quart saucepan over medium heat;
boil 1 minute until thickened, stirring constantly. Pour into serving
bowl; set aside. (Sauce can be served warm or cold.) Makes about 1
Heat oil in heavy 3-quart saucepan over medium heat until deep-fat
thermometer registers 365 degrees. Fry fish, a few pieces at a time,
4 to 5 minutes or until golden brown and fish cubes flake easily when
tested with fork. Adjust heat to maintain temperature. (Allow
temperature of oil to return to 365F between each batch.) Drain on
Serve with Dipping Sauce. Garnish, if desired. Makes about 24
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