Pollack Goujons with Tamarind Sauce

Crispy coconut-crusted pollack strips deep-fried until golden and served with a tangy, sweet garlic and ginger tamarind dipping sauce.

Fish Seafood Coconut Deep-Fried Tamarind

Estimated Nutrition

Calories

587.1

kcal / serving

2348.4 kcal total

Carbs

65.1g

per serving

260.4 g total

Fat

27.6g

per serving

110.5 g total

Protein

19.6g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

200

Tamarind Concentrate

diluted to taste with water

tbsp

Soy Sauce

light

Dairy

piece

Egg

free-range and beaten

Fruits

piece

Lime

juice only

Coconut

desiccated

GrainsCereals

150

Breadcrumb

125

Plain Flour

NutsSeeds

clove

Garlic

crushed

pinch

Salt

pinch

Black Pepper

freshly ground

bunch

Parsley

freshly chopped for garnish

OilsFats

Vegetable Oil

for deep-frying

Other

Honey

clear

Seafood

250

Pollock

skinned and cut into strips

Vegetables

tbsp

Ginger

grated fresh

Method

Serve fish with sauce and garnish with lime wedges and parsley.

Deep-fry fish for 5 minutes until golden, then drain on paper.

Dip floured fish into beaten egg then into the coconut breadcrumb mixture.

Boil tamarind concentrate, honey, soy sauce, garlic, and ginger in a pan for 4 minutes.

Season fish strips and coat with flour.

Heat oil in a heavy-bottomed pan until hot.

Mix breadcrumbs and desiccated coconut in a bowl.

Remove from heat and stir in the lime juice.