Coconut Crusted Salmon Bites with Sweet Chili Sauce

Instructions

For the coconut salmon bites:

1. Whisk together the flour and sea salt in a small bowl. In another small bowl whisk the egg with 1 tablespoon of water. Add the coconut to another small bowl.
2. Keeping one hand for the egg and the other for the flour and coconut dip each piece of salmon first in the flour, second in the egg and third in the coconut. Set the pieces aside on a plate or tray while you finish the rest. Note: if you are using almond flour make sure to coat the fish in only a very light dusting.
3. Heat the coconut oil in a medium sized cast iron or non stick frying pan over medium high heat. You want about ¼ inch of oil in the bottom of the pan.
4. Working in batches, add the salmon to the hot pan. Cook for 5-6 minutes, turing the pieces so they brown on all sides.
5. Remove the salmon from the pan and place them on some paper towel while you finish the rest. Add more coconut oil to the pan as needed.
6. Serve topped with a little cilantro, a sprinkling of chopped chilis and the sweet chili sauce on the side.

For the sweet chili sauce:

1. Add ¼ cup of the water to a small frying pan over high heat and sprinkle the agar agar over top. Bring the pot to a boil, whisk it once then let it boil for 3 minutes. Remove it from the heat.
2. Add all the remaining ingredients to a blender and blend until smooth. Pour the contents of the blender into a small sauce pan and bring it to a boil over high heat. Pour in the water/agar agar, reduce the heat and let it simmer for 3 minutes.
3. Store it in a clean jar in your fridge.