Fish Malaysia

Ingredients for 8 servings:

• 8 fish fillets (mackerel fillets, approx. 100g each)
• 1 lemon(s) , (juice)
• 2 tsp curry powder
• 1 onion(s)
• 1 tbsp fat (cooking fat)
• 4 tbsp flour
• 1 egg(s)
• 12 tbsp desiccated coconut
• 1 tsp salt
• ½ bunch parsley
• 1 tangerine(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the mackerel fillets, pat dry, drizzle with lemon juice, sprinkle with curry powder, and let stand, covered, for 30 minutes. Peel the onion and slice into thin rings. Heat the frying fat in a large pan and fry the onion rings until light yellow. Remove the onion rings from the fat. Pour the flour into a soup bowl. Whisk the egg with a tablespoon of water in a second soup bowl. Pour the desiccated coconut into a third soup bowl. Rub the fish fillets with the salt, first in the flour, then in the beaten egg, and finally in the desiccated coconut. Gently press the desiccated coconut down; then shake the fillets to loosen any remaining coconut flakes. Fry the fish fillets in the remaining frying fat for about 6 minutes on each side. Wash the parsley, drain it, and finely chop it. Peel the tangerine and cut into 8 slices. Top the fish fillets with the onion rings, sprinkle with parsley and top each fillet with a slice of mandarin orange.