Plaice in a Coconut Coat with Aubergines Recipe

Plaice is a common name used for a group of flatfish. Commercially the most important plaice is the European plaice. This is the principal commercial flatfish in Europe. It is also widely fished recreationally, has potential as an aquaculture species, and is kept as an aquarium fish. As a diet it provides the necessary nutrients for healthy body building. Enjoy as is prepared in this recipe.

Cook time 30 minutes (serves 3)

Ingredients for the recipe

1kg aubergines

3 tablespoon sunflower oil

2 tablespoon oyster sauce

1 tablespoon fish sauce

300g white bread

5 tablespoon desiccated coconut

1 tablespoon curry powder

1 teaspoon turmeric

800g plaice fillet

Salt

Flour for the batter

2 egg whites

2 ½ quarts vegetable oil for deep fat frying

1 tablespoon sesame seeds

Procedure for the recipe

• Trim the aubergines and cut into 5cm chunks. Stir-fry the aubergines in sizzling oil, then season with the oyster and fish sauces. Remove.

• Crumble up the white bread and mix with desiccated coconut, curry powder and turmeric. Pat dry the plaice fillet, cut into 4cm chunks, salt, then dip in the flour, the slightly whisked egg whites and finally in the coconut batter. Repeat this process.

• Deep fat fry the fish chunks in plenty of sizzling oil until they are crispy golden. Drain on some kitchen paper. Arrange the fried plaice chunks on the aubergines and sprinkle with sesame seeds. Serve.