Name: Coconut-battered fish with kumara wedges and tartare sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Tartare sauce; 1/2 cup (150g) whole egg mayonnaise; 1 tablespoon coconut cream; 3 garlic chives, finely chopped; 1/4 cup finely chopped coriander leaves; 1 tablespoon baby capers, rinsed, drained; 1 teaspoon finely grated lime zest; 1 teaspoon lime juice; 2 tablespoon extra virgin coconut oil; 1/2 teaspoon ground ginger; 800 gram kumara, peeled, cut into wedges; 4 x 150g firm white fish fillets, such as flathead, skin and bones removed; 1/2 cup (75g) cornflour; 1/4 cup (35g) rice flour; 1/2 cup (35g) shredded coconut; 3/4 cup (180ml) chilled soda water; 1 egg, lightly beaten; vegetable oil, to deep-fry; lemon wedges, to serve; salad greens, to serve

Ingredients

Tartare sauce

1/2 cup (150g) whole egg mayonnaise

1 tablespoon coconut cream

3 garlic chives, finely chopped

1/4 cup finely chopped coriander leaves

1 tablespoon baby capers, rinsed, drained

1 teaspoon finely grated lime zest

1 teaspoon lime juice

2 tablespoon extra virgin coconut oil

1/2 teaspoon ground ginger

800 gram kumara, peeled, cut into wedges

4 x 150g firm white fish fillets, such as flathead, skin and bones removed

1/2 cup (75g) cornflour

1/4 cup (35g) rice flour

1/2 cup (35g) shredded coconut

3/4 cup (180ml) chilled soda water

1 egg, lightly beaten

vegetable oil, to deep-fry

lemon wedges, to serve

salad greens, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.

2.Combine coconut oil, ground ginger and coriander in a large bowl. Add kumara wedges and toss to coat. Season. Place on prepared tray. Bake 30-40 minutes, until golden and tender.

3.Meanwhile, to make tartare sauce, combine ingredients in a small bowl. Cover and refrigerate until required.

4.Cut each fish fillet in half lengthways. Sift flours together in a large bowl. Stir in coconut, season and make a well in centre. Whisk together soda water and egg. Pour into dry ingredients and gently mix until just combined but still lumpy. Do not over-mix batter.

5.Heat oil in a deep-fryer to 180°C or a large heavy-based frying pan until a cube of bread sizzles on contact. Dip fish into batter to coat. Deep-fry fish, in batches, for 4-5 minutes, until cooked through and golden. Drain on paper towel.

6.Serve fish with kumara wedges, tartare sauce, lemon wedges and salad leaves.

Unrefined extra virgin coconut oil is available from health food stores, and in the health-food isle of your supermarket.
Note

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Ingredients

Method

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