REEF FISH IN COCNUT BATTER with GREEN MANGO SALAD

What makes Reef Fish in Coconut Batter so special?

Well for starters, it's all about that Coconut Batter that adds a delightful crunch against the tender fish fillet - creating that perfect balance of texture and mouth feel. The subtle sweetness of the coconut compliments the natural flavours of the reef fish without overpowering it. Like a tropical symphony in your mouth!

Servings     Prep Time     Cook Time     

      4             25mins         10mins 

Ingredients:

125 grams SR Flour & extra for dusting
1 egg
5 tablespoons (100 ml) Fish Sauce
200 ml Coconut Milk
1 ½ tablespoons each Castor sugar & Lime juice
2 Kaffir Lime leaves finely shredded
1 small red Chilli finely chopped
12 Cherry tomatoes halved
½ small Red Onion finely sliced
1 green mango finely shredded (best done on mandoline)
1 Continental Cucumber sliced on an angle
Sunflower Oil for shallow fry
4 Fish Fillets Red Throat Emperor or Tuskfish
Lemon wedges for serving

Method:

Process flour, egg, coconut milk and fish sauce in a food processor until very smooth and to the consistency of cream, if too thick add cold water as necessary. Place in a covered bowl and set aside in the Fridge.

In a bowl place sugar, lime juice, lime leaves, chili and remaining 3 tablespoons of fish sauce stirring to combine and dissolve the sugar. Combine salad vegies and lightly toss in the Dressing. Cover and set aside in the Fridge.

 Half fill saucepan/ frypan with oil and heat to 180c (ready when a dry cube of bread turns golden in 30 seconds)

Sift extra flour, salt and pepper in a bowl and lightly combine. Dip the fish fillets or pieces in the flour, shake off excess and then dredge through the batter and into the ready oil for 2 -3 minutes until golden, turn if necessary.

Do not overcrowd your oil and drain on absorbent paper.

Serve with Salad and a wedge of lemon.

So the next time you are craving a taste of the tropics, why not give Reef Fish Fillets in Coconut Batter a try?