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
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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)
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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
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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
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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
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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
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METHOD
· Place all ingredients in a bowl and mix together.
