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Ingredients
- Oil for frying
- 1 lb Sole or possibly plaice fillets -- Skinned, boned and c Squares or possibly strips * Seasoned flour
- 1 x Egg -- beaten
- 3/4 c. Shredded coconut
- 1 Tbsp. Vegetable oil
- 1 tsp Fresh ginger -- grated
- 1/4 tsp Chili pwdr
- 1 x Red chili -- seeded and Finely
Directions
- 1 Tsp. Grnd coriander 1/2 tsp. Gound nutmeg 1 Garlic clove - crushed 2 Tbsp. Tomato paste 2 Tbsp. Tomato chutney 2 Tbsp. Dark soy sauce 2 Tbsp. Lemon juice 2 Tbsp. Water 1 tsp. 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 pcs at a time, in the warm oil and drain them on paper towels. Keep hot.
- Heat the 1 Tbsp. oil in a wok or possibly frying pay and fry the ginger, red chili, spices and garlic, for about 2 min. Add in the remaining ingredients and simmer for about 3 min. Serve the fish, with the sauce passed around separately.*You may substitute a hard fleshed fish like haddock, or possibly monkfish, for the plaice.
- "A real treat for lovers of spicy food!" From the Great Fish and Seafood
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 177 | |
| Calories from Fat 74 | 42% |
| Total Fat 8.49g | 11% |
| Saturated Fat 3.23g | 13% |
| Trans Fat 0.09g | |
| Cholesterol 101mg | 34% |
| Sodium 111mg | 5% |
| Potassium 457mg | 13% |
| Total Carbs 1.44g | 0% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.59g | 0% |
| Protein 23.04g | 37% |
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