Coconut Fried Fish With Chilies
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Coconut Fried Fish With Chilies
  Coconut    Fried    Fish    Seafood    Tex-mex  
Last updated 6/12/2012 1:17:05 AM. Recipe ID 47279. Report a problem with this recipe.
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      Title: Coconut fried fish with chilies
 Categories: Seafood, Main dish, Tex-mex
      Yield: 4 Servings
 
           Oil for frying
      1 lb Sole or plaice fillets --
           Skinned, boned and c
           Squares or strips *
           Seasoned flour
      1    Egg -- beaten
    3/4 c  Shredded coconut
      1 tb Vegetable oil
      1 ts Fresh ginger -- grated
    1/4 ts Chili powder
      1    Red chili -- seeded and
           Finely
 
  1      teaspoon      Ground coriander 1/2 teaspoon Gound nutmeg 1
  Garlic clove -- crushed 2 tablespoons Tomato paste 2 tablespoons
  Tomato chutney 2 tablespoons   Dark soy sauce 2 tablespoons Lemon
  juice 2 tablespoons Water 1      teaspoon      Brown sugar Salt and
  pepper
  
  In frying pan, heat about 2-inches of oil to 375 degrees. Toss the
  fish strips in the seasoned flour and then dip them into the beaten
  egg. Roll them in the shredded 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 1 tablespoon oil in a wok or frying
  pay and fry the ginger, red chili, spices and garlic, for about 2
  minutes. Add the remaining ingredients and simmer for about 3
  minutes. Serve the fish, with the sauce passed around separately.
  *You may substitute a firm fleshed fish like haddock, or monkfish,
  for the plaice.
  
  "A real treat for lovers of spicy food!"  From the Great Fish and
  Seafood Cookbook by Judith Ferguson.
  
  Formatted for MM by Pegg Seevers 4/25/94
  
  




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Recipe ID 47279 (Apr 03, 2005)

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