Coconut Fish Fingers with Lemongrass Parsnip

Serves 4

Ingredients

750g white fish ‘fingers’
400ml Barker’s Professional Fiery Wing Hot & Spicy Sauce
300g rice flour
3 each eggs, beaten
400g long threaded coconut
5 each parsnips, peeled and diced
½ piece smashed lemongrass
600ml coconut milk
1 tsp table salt
180ml Barker’s Professional Fiery Wing Hot & Spicy Sauce

Method

In a mixing bowl, marinate the fish pieces with the Barker’s Professional Fiery Wing Hot & Spicy Sauce for 2 hours in the refrigerator. Drain the fish and pat dry with a kitchen towel.

In a mixing bowl or large snap-lock bag, add the rice flour and shake the fish so it is coated. Roll the fish pieces through the egg wash and then through the coconut. Refrigerate until required.

In a saucepan, place the parsnips, lemongrass and coconut milk. Bring to the boil and simmer on lowest heat, cover with a lid and cook until the parsnip is tender.

Remove the lemongrass and discard. In a liquidiser, puree the parsnip and coconut liquid until smooth. Adjust the flavour with salt.

Deep-fry the fish until golden and cooked through.

Place a hot dollop of parsnip puree in the middle of the plate, flatten slightly and the place the fish on top. Drizzle over more of the Barker’s Professional Fiery Wing Hot & Spicy Sauce.

Coconut Fish Fingers with Lemongrass parsnip

Find more recipes...