Coconut Battered Fish and Banana Kebabs with Curry Dipping Sauce

  • Coconut Battered Fish and Banana Kebabs  with Curry Dipping Sauce

Coconut Battered Fish and Banana Kebabs with Curry Dipping Sauce

Description

(makes 30 cocktail serves)

This is a recipe for mini versions of the all time favourite entrée we served at Marbles Restaurant in the 80’s.


INGREDIENTS

vegetable oil for deep frying

300g fish (groper or blue cod)

3 firm bananas

juice of 1 lemon

30 wooden skewers

Coconut Batter (recipe below)

½ tsp sea salt

½ tsp freshly ground black pepper

Curry Dipping Sauce (recipe below)

METHOD

· Place oil in deep fryer according to manufacturer’s instructions, or half fill heavy saucepan with oil.

· Preheat deep fryer to highest setting, or heat oil in a saucepan until it is very hot.

· Cut fish into 1½ cm – 2 cm cubes.

· Peel bananas and cut each one into about 10 pieces. Squeeze lemon juice over banana to prevent banana from browning.

· Using a wooden skewer, skewer a piece of banana followed by a piece of fish and dip kebab into Coconut Batter.

· Place several batter dipped kebabs into hot oil and cook for 4 – 5 minutes, or until batter is golden brown and cooked through.

· Drain kebabs on paper towels and season to taste.

· Serve kebabs with a small bowl of Curry Dipping Sauce.


Coconut Batter

(for 30 cocktail serves of Coconut Battered Fish and Banana Kebabs)

INGREDIENTS

140g (1 cup) flour

20g (¼ cup) desiccated coconut

½ tsp flaky salt, 

½ tsp freshly ground black pepper

1 egg (lightly beaten)

225ml lager beer

METHOD

· Sieve flour into a bowl. Add coconut, salt and pepper and make a well.

· Place egg and beer into a bowl and combine. Pour into flour mixture, whisking constantly. Do not worry if the batter is slightly lumpy.


Curry Dipping Sauce

INGREDIENTS

230g (1 cup) sour cream

6g (1 tbsp) curry powder

12g (1tbsp) liquid honey

juice of 1 lime

½ tsp flaky sea salt

1/8 tsp freshly ground black pepper

METHOD

· Place all ingredients in a bowl and mix together.