| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Seafood, Vegetables |
|
|
24 |
Servings |
INGREDIENTS
| 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 juice |
| 2 |
tb |
Packed brown sugar |
| 2 |
tb |
Ketchup |
| 1 |
tb |
Vinegar |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Cornstarch |
INSTRUCTIONS
DIPPING SAUCE
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 waxed
paper.
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 1/4 cups.
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 paper towels.
Serve with Dipping Sauce. Garnish, if desired. Makes about 24 appetizers
Recipe by: Cooking Class Magazine: Holiday Recipes
Posted to recipelu-digest Volume 01 Number 512 by "Valerie Whittle"
<catspaw@inetnow.net> on Jan 13, 1998
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