Ingredients

Coconut Seafood

• 18 small-medium garfish fillets (skinless and boneless)
• 50g plain flour
• salt and freshly ground pepper
• 2 eggs, beaten
• 100g shredded coconut
• 125g dried bread crumbs
• Oil for pan frying

Peach Salsa

• 2 peaches, halved, stone removed and diced into small cubes
• 3 spring onions, finely chopped
• 1/2 a cucumber, finely chopped into cubes (around the same quantity as the peach)
• 2 large red chillies, deseeded and finely chopped
• 3 tbsp coriander, leaves and stem finely chopped

• 3 tbsp mint leaves, roughly chopped
• 2 tbsp caster sugar
• 2 tsp maldon salt, crushed
• juice of 1 lime
• 2 tbsp olive oil

To Serve

• 6 tbsp creme fraiche or sour cream
• coriander to garnish
• sweet chilli sauce (optional)

Method

1. Peach Salsa: Place all the salsa ingredients in a container and mix them together until well combined. Cover the container and leave the salsa for at least 30 minutes to let the flavours to infuse. If preparing the salsa in advance place it in the refrigerator for up to 24 hours, remove it from the refrigerate 30 minutes before serving to allow it to come to room temperature.
2. Coconut Garfish: Place the flour with a little salt and pepper in a bowl, place the beaten eggs in a separate bowl and combine the bread crumbs and coconut in another bowl. Coat the garfish in the flour, then the eggs and finally the bread crumbs Shake off the excess crumbs and set aside until ready to cook.
3. To Cook: Place oil in a large frying pan so that it is 5cm deep and heat over a moderate-high heat. When the oil is hot cook a few pieces of seafood at a time for 1-2 minutes on each side. Remove the garfish fillets and keep warm while you cook the remaining ones. Serve hot
4. To Serve: Place 3-4 tablespoons of the salsa in the centre of each plate. Lay the garfish on the salsa and garnish each serving with a tablespoon of creme fraiche or sour cream, garnish with coriander and drizzle sweet chilli sauce around each plate (optional). Serve.