The
Australian Beauty
girls
love the humble coconut.
Something about THAT smell screams summer.
To enjoy the fragrance in the sun, check out the coconut sunscreen range at Le Tan.
Here are a few ideas on how to get some coconut in your belly!
Ingredients:
2-3 white-fleshed fillets of fish (halibut, snapper, cod, talapia, etc...)
2-3 Tbsp. vegetable oil
fresh coriander or basil + lime wedges for garnish
MARINADE:
1/4 cup + 2 Tbsp. coconut milk
1+1/2 Tbsp. fish sauce
1/2 tsp. dried crushed chili (from the spice aisle)
1/4 tsp. ground coriander
TOPPING:
1/2 cup dry shredded coconut, unsweetened
1 fresh red chili, minced, OR 1/2 tsp. dried crushed chili (add more or less to taste)
1 clove garlic, minced
1 spring (green) onion, chopped fine
1 tsp. grated galangal OR ginger
1 tsp. grated lime zest
1/4 tsp. sugar
1 Tbsp. lime juice
1 Tbsp. fish sauce
Preparation:
1. Place fish in a flat dish. Stir marinade ingredients together and pour over fish.
Turn fillets in the marinade several times, then leave in the refrigerator to marinate
while you prepare other ingredients.
2. Place shredded coconut in a dry frying pan over medium-high heat.
Stir occasionally until coconut turns light golden-brown.
Tip 3/4 of coconut into a small mixing bowl. Place remaining in another bowl for serving later.
3. Add all other 'Topping' ingredients to the bowl of toasted coconut.
Gently toss to mix everything together. Taste-test the mixture for salt and spice, adding more fish sauce if not salty enough, or more chili if you prefer it spicier.
Set aside.
4. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then gently place fish in pan.
Let fish fry at least 1 minute before turning or moving. Fry 1-3 minutes per side, depending on thickness.
Fish is done when flesh turns firm and opaque, and flakes easily.
5. Place fried fillets on individual plates.
Top with a layer of the coconut-chili-lime mixture, then add another layer of the reserved toasted coconut.
Sprinkle over some fresh coriander or basil and garnish with a lime wedge (squeeze over before eating).
Serve with rice and ENJOY!
Ingredients
1/3 cup all-purpose flour
3/4 cup sugar
4 large eggs
2 cups milk
1 tablespoon vanilla extract
1 1/2 cups flaked coconut, divided
2 1/2 cups all-purpose flour
3/4 cup cold butter or margarine, cut up
2 tablespoons water
1 1/2 cups macadamia nuts, chopped
1 cup whipping cream
3 tablespoons sugar
PREPARATION
Stir together 1/3 cup flour and 3/4 cup sugar; whisk in eggs.
Cook milk in a heavy saucepan over medium heat until hot.
Gradually whisk about one-fourth of hot milk into egg mixture;
add to remaining hot milk, whisking constantly.
Cook over medium-high heat, whisking constantly, 5 to 6 minutes or until thickened.
Remove from heat; stir in vanilla and 1 cup coconut. Cover and chill 3 hours.
Bake remaining 1/2 cup coconut in a shallow pan at 350°,
stirring occasionally, 5 to 6 minutes or until toasted; set aside.
Pulse 2 1/2 cups flour and butter in a food processor until crumbly.
Add 2 tablespoons water, and pulse 30 seconds or until dough forms a ball.
Turn out onto a lightly floured surface; knead in nuts.
Divide dough into 12 equal portions; press each portion into a (3- to 4-inch) tart pan.
Prick bottoms with a fork, and place on a 15- x 10-inch jellyroll pan.
Cover and freeze 30 minutes.
Bake on jellyroll pan at 375° for 15 to 20 minutes or until golden.
Cool in tart pans 5 minutes; remove from pans, and cool completely on a wire rack.
Spoon coconut custard mixture into tart shells.
Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer
until soft peaks form; dollop or pipe onto tarts. Sprinkle with toasted coconut; chill.
1 1/2 oz Coconut Rum
1 oz Creme de Bananas
1 oz White Rum
4 oz Pineapple Juice
1 tsp Lemon Juice
Shake and strain into
an ice filled collins glass.
Garnish with slices of banana and pineapple.
ENJOY!
