Coconut Hoki Tempura
Serving Size: 4
Preparation Time: 0:15
- 1-1/4 lb Hoki fillet—or Orange Roughy
- 1 each Tempura recipe
- 4 oz coconut long shred
- dipping sauce
- 1/2 cup orange marmalade
- 1/4 cup honey
- 2 tbls horseradish grated—and squeezed dry
- 1/8 tsp pepper cayenne
- 1 tablespoon lemon juice—to taste
- 1 inch ginger slice fresh—shredded
- 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!
- 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 make nice passing hors d'oeuvres.
Notes: 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.
Steve's #17 Recipes:
- Grilled Tuna Steak with Three Mustards
- Salade Nicoise
- Vinaigrette Sauce*
- Coconut Hoki
- Tempura Batter*
- Sand Dabs Grenobloise
- Beefsteak Tomato and Onion Salad
- Smoked Red Snapper
*Repeated here for your convenience
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007