Best Coconut Barramundi With Sassy Mango Sauce Recipes

Coconut Barramundi With Sassy Mango Sauce image

Provided by Pastryismybiz

Categories Coconut

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

6 fish fillets
1 1/2 cups self-rising flour
1 cup milk
1/2 cup coconut milk
2 cups shredded coconut
1 tablespoon chopped green chili
2 tablespoons red onions, minced
2 -3 limes
2 mangoes, very ripe

Steps:

Combine flour, milk, coconut milk and mix well.
Let stand for 10 minutes to thicken batter.
Dredge fish fillets in seasoned flour.
Dip floured fish fillets in batter and then the coconut.
Shallow fry on medium heat in 1/2 to 1"of oil and 2 tblsp butter added for flavor, until golden brown and fish tests done with fork.
Carefully remove from pan and let drain on paper towels before serving.
Mango Sauce.
Remove skin and pulp mangos.Add the rest of the ingredients moistening with lime juice until blended.
Adjust amount of lime juice if necessary.
Add sugar to taste if too tart.
Add some chopped coriander; optional.
Serve sauce with fish.Enjoy.

Nutrition Facts : Calories 581.9, Fat 18.9, SaturatedFat 15, Cholesterol 104.7, Sodium 652.8, Carbohydrate 56.5, Fiber 4.7, Sugar 25.8, Protein 47.6

Coconut Shrimp and Mango Dipping Sauce image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup diced fresh ripe mango
2 tablespoons BBQ sauce
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon kosher salt
Vegetable oil, for frying
1/2 cup cornstarch
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup shredded sweetened coconut flakes
1 cup panko breadcrumbs
1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36)
Lime wedges, for garnish

Steps:

For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.