| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables, Grains | Tex-Mex | Seafood, Main dish, Tex-mex | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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