Coconut Barramundi With Sassy Mango Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Barramundi is a lovely Australian Fish and the recipe was developed for it,however this recipe works well with halibut or redfish also.Pan fried fillets with a crispy coconut covering are topped with a mango sauce that makes this an exceptional Seafood entree. Submitted for Zaar World Tour III Australia Ingredients:
6 fish fillets |
1 1/2 cups self-rising flour |
1 cup milk |
1/2 cup coconut milk |
2 cups shredded coconut |
1 tablespoon chopped green chili |
2 tablespoons red onions, minced |
2 -3 limes |
2 mangoes, very ripe |
Directions:
1. Combine flour, milk, coconut milk and mix well.
2. Let stand for 10 minutes to thicken batter.
3. Dredge fish fillets in seasoned flour.
4. Dip floured fish fillets in batter and then the coconut.
5. Shallow fry on medium heat in 1/2 to 1 of oil and 2 tblsp butter added for flavor, until golden brown and fish tests done with fork.
6. Carefully remove from pan and let drain on paper towels before serving.
7. Mango Sauce.
8. Remove skin and pulp mangos.Add the rest of the ingredients moistening with lime juice until blended.
9. Adjust amount of lime juice if necessary.
10. Add sugar to taste if too tart.
11. Add some chopped coriander; optional.
12. Serve sauce with fish.Enjoy.
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