Coconut Seafood
18 small-medium garfish fillets (skinless and boneless)
50g plain flour
salt and freshly ground pepper
2 eggs, beaten
100g shredded coconut
125g dried bread crumbs
Oil for pan fryingPeach
Salsa
2 peaches, halved, stone removed and diced into small cubes
3 spring onions, finely chopped
1/2 a cucumber, finely chopped into cubes (around the same
quantity as the peach)
2 large red chillies, deseeded and finely chopped
3 tbsp coriander, leaves and stem finely chopped
3 tbsp mint leaves, roughly chopped
2 tbsp caster sugar
2 tsp sea salt, crushed
juice of 1 lime
2 tbsp olive oil
To Serve
6 tbsp creme fraiche or sour cream
coriander to garnish
sweet chilli sauce (optional) |
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Peach Salsa: Place all the
salsa ingredients in a container and mix them together until
well combined. Cover the container and leave the salsa for at
least 30 minutes to let the flavours to infuse. If preparing the
salsa in advance place it in the refrigerator for up to 24
hours, remove it from the refrigerate 30 minutes before serving
to allow it to come to room temperature.
Coconut Garfish: Place the
flour with a little salt and pepper in a bowl, place the beaten
eggs in a separate bowl and combine the bread crumbs and coconut
in another bowl. Coat the garfish in the flour, then the eggs
and finally the bread crumbs Shake off the excess crumbs and set
aside until ready to cook.
To Cook: Place oil in a
large frying pan so that it is 5cm deep and heat over a
moderate-high heat. When the oil is hot cook a few pieces of
seafood at a time for 1-2 minutes on each side. Remove the
garfish fillets and keep warm while you cook the remaining ones.
Serve hot
To Serve: Place 3-4
tablespoons of the salsa in the centre of each plate. Lay the
garfish on the salsa and garnish each serving with a tablespoon
of creme fraiche or sour cream, garnish with coriander and
drizzle sweet chilli sauce around each plate (optional). Serve. |
