Coconut Hoki Tempura

Get out your Frybaby for this one. Some thin slices of sweet potato dipped in the tempura batter go well with this. Can you cut gaufrettes of sweet potato? Rings of small Italian eggplant are good too. Catfish or tilapia work equally well, and no one will cry if you sneak in a few shrimp or crab sticks (Kani). Don't fry too much at a time.

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Hoki fillet
		(or substitute orange roughy)
4 oz	113g	Long-shredded coconut
		Dipping Sauce
1/2 cup	118ml	Orange marmalade
1/4 cup	59ml	Honey
2 tablespoons	30ml	Grated horseradish - squeezed dry
1/8 teaspoon	0.6ml	Cayenne pepper
1 tablespoon	15ml	Lemon juice - or to taste
1		Fresh ginger - (abt 1") - shredded
		Tempura Batter
1		Egg - combined with
		Milk - to make 2/3 cup
1 cup	62g / 2.2oz	Flour
1		Paprika
1		Ice cube

Recipe Instructions

Assemble the dipping sauce ahead of time, and don't be afraid to vary the ingredients to taste. Try raspberry jam instead of orange marmalade. Wing it!

For the tempura batter, lightly beat the egg with chopsticks inside a cup measure. Pour milk on top of egg to make 2/3 cup (milk plus egg). Add flour and stir well till smooth. Add ice cube and stir in to make the batter crisper.

Dip foods to be fried in this batter. It should be thin and drippy. The paprika is to give the batter a warmer color liked by Westerners. May be omitted.

Cut the fish into fingers about 1/2-inch by 3 inches. Using tongs, dip them into the tempura batter, and then drag them through the coconut, which will stick. Deep fry. Do some tempura veggies to go along.

Do you like the old soy sauce, vinegar, red oil mix for dim sum? No one says you can't have that too.

By the way, slivered almonds work well instead of coconut. These also make nice passing hors d'oeuvres.

This recipe yields 4 servings.

Source:
Global Gourmet - http://www.globalgourmet.com

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6.7 (3 votes)

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