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  • Coconut Fish Bites And Dipping Sauce

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    Coconut Fish Bites And Dipping Sauce
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. Coconut, flaked
    • 1/2 c. Unsalted peanuts
    • 1 whl egg
    • 1 Tbsp. Soy sauce
    • 1/4 tsp Salt
    • 1/3 c. Cornstarch
    • 1 lb Hard white fish: orange roughy, haddock, cod, cut into 1" pcs
    • 1 quart Vegetable oil Lemon wedges and fresh celery leaves for garnish
    • 8 ounce Sliced peaches, canned, with juice
    • 2 Tbsp. Packed brown sugar
    • 2 Tbsp. Ketchup
    • 1 Tbsp. Vinegar
    • 1 Tbsp. Soy sauce
    • 2 tsp Cornstarch

    Directions

    1. Place coconut and peanuts in food processor. Process using on/off pulsing action till peanuts are grnd, but not pasty.
    2. Combine egg, soy sauce and salt in 9-inch pie plate; set aside. Place cornstarch on waxed paper. Place coconut mix on another piece of waxed paper.
    3. Toss fish cubes in cornstarch till well coated. Add in to egg mix; toss till coated with egg mix. Lightly coat with coconut mix.
    4. Chill till ready to cook.
    5. PREPARE DIPPING SAUCE
    6. Combine undrained peaches, sugar, ketchup, vinegar, soy sauce and cornstarch in food processor. Process using on/off pulsing action till peaches are minced.
    7. Bring sauce mix to a boil in 1-qt saucepan over medium heat; boil 1 minute till thickened, stirring constantly. Pour into serving bowl; set aside. (Sauce can be served hot or possibly cool.)
    8. Makes about 1 1/4 c..
    9. Heat oil in heavy 3-qt saucepan over medium heat till deep-fat thermometer registers 365 degrees. Fry fish, a few pcs at a time, 4 to 5 min or possibly till golden 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.
    10. Serve with Dipping Sauce. Garnish, if you like.
    11. Makes about 24 appetizers

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