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Fish In Coconut Mushroom Sauce Recipe
|Water||1 1⁄3 Cup (21.33 tbs)|
|Flaked coconut||1 1⁄3 Cup (21.33 tbs)|
|Dried japanese mushrooms||2 Ounce (1 Packages)|
|Fish fillets||1 Pound|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||4 Teaspoon|
|Soy sauce||1 1⁄2 Teaspoon|
Calories 440 Calories from Fat 214
% Daily Value*
Total Fat 25 g38.8%
Saturated Fat 18.6 g92.8%
Trans Fat 0 g
Cholesterol 135.9 mg
Sodium 479.2 mg20%
Total Carbohydrates 34 g11.4%
Dietary Fiber 6.4 g25.7%
Sugars 15.2 g
Protein 25 g50.3%
Vitamin A 3.9% Vitamin C 6.5%
Calcium 8% Iron 8.5%
*Based on a 2000 Calorie diet
1. Soak mushrooms according to package directions until softened.
2. Drain the soaked mushrooms and reserve liquid; remove 8 mushrooms and keep aside for garnish.
3. Thinly slice remaining mushrooms and keep aside.
4. In a saucepan, put together water and coconut and bring it to a boil.
5. Strain the mixture to extract liquid and reserve 1/2 cup of the coconut for garnish.
6. Return the extracted liquid to the saucepan.
7. In a large skillet, heat enough butter to cover bottom.
8. Dredge fillets in cornstarch, and then dip in the egg, and again into cornstarch to coat all sides.
9. Place the fillets in the skillet and cook for about 2 minutes on each side until lightly browned and fish flakes easily.
10. In a heated platter, arrange the cooked fillets and keep warm.
11. In a cup, blend 2 teaspoons of corn starch with 2 tablespoons of reserved mushroom liquid until smooth.
12. In saucepan, mix coconut liquid, sliced mushrooms, scallion, sugar, salt, lemon juice, and soy sauce and rapidly bring it to boil; stir constantly and cook until slightly thickened.
13. Over the cooked fillets, spoon sauce and garnish with Toasted Coconut and whole mushrooms heated in some of their liquid.