Once in a while I even amaze myself. This recipe was published in the Penzeys magazine “West Texas” catalog last year. The hot and sweet flavors are wonderful together. Another one of those things that just surprise the heck out of our taste buds, especially because I have no idea how it will turn out when I start cooking. Hope you enjoy this…..
4 white fish fillets (cod or Swai fish works well) It needs to be a firm flesh fish.
1/4 cup hot chili oil
1/2 cup vegetable oil
1 cup of half and half
2 tablespoons butter
1/2 cup shredded coconut
1/2 cup pineapple juice or one little can
1 leek chopped whites only
1 garlic clove pressed or finely chopped
Heat a fry pan, add both oils. In another sauce pan heat and add butter, leeks, garlic and salt cook until tender. While oil is heating up roll fillets in panko crumbs, if the fish is a little wet they will stick better. Back to the other pan, add pineapple juice and coconut stir until mixed well. Add half and half,stir and cook on medium to low heat and allow this to reduce a bit. While this is reducing; Fry fish until brown but not over done. The oil needs to be hot so you do not over cook the fish while waiting for it to brown. After fish is cooked place on a plate and pour the coconut sauce over the top.
The crunch, sweet and hot will make your taste buds happy!