| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Thai |
|
4 |
-6 |
INGREDIENTS
| 2 |
lb |
Mahi-mahi fish fillets; skinned and boned |
|
|
Flour |
| 2 |
|
Eggs |
|
|
Oil; light, peanut? |
| 1 |
c |
Bread crumbs |
| 1 |
c |
Dessicated Coconut |
| 2 |
|
Mangoes skinned and flesh removed |
| 2 |
tb |
Brown sugar |
| 2 |
tb |
Chopped fresh basil-use thai basil if you can get it |
| 1 |
|
Clove garlic |
|
|
Splash white wine -1/4 cup ?- Vermouth ? Midori ? I Digress here ! |
|
|
Ground black pepper to season and a touch of soy sauce |
|
|
Finely chopped habanero chile |
INSTRUCTIONS
SAUCE
Twas Offered From the Land of Oz
Oopps {Insert Finely chopped Hab here} nearly forgot . WHip me Process
Sauce ingredients till smooth -Set aside. flour fish. combine crumbs and
Coconut. Dip fish in beaten eggs and coat with crumb mixture -press crumbs
into fish. chill fish for 1 hour to set coating. shallow fry 2 min each
side drain and drizzle with sauce. now i would put some sauce around the
fish and run a circle of Coconut milk/cream around the outside and do that
swish Knife thing to make it look pretty .But then again i would also soak
my dessicated Coconut in the Coconut milk/or cream for an hour to give more
flavour .,and also whip a bit of candied Ginger into the sauce ,not much
,just a hint . But then again you probably would do much the same.......
serve with ,well i'll let you work on that.
Posted to CHILE-HEADS DIGEST V4 #263 by lukasz <lukasz@midcoast.com.au> on
Jan 09, 1998
A Message from our Provider:
“Give God what’s right — not what’s left.”