Coconut Crusted Salmon Bites

Directions

1. Whisk the flour and sea salt together in a small bowl. In another small bowl, which 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.

3. Heat the coconut oil in a medium-sized cast iron or non-stick frying pan over medium-high heat.  You want about a 1/4 inch of oil int he bottom of the pan.

4. Working in batches, add the salmon to the hot pan.  Cook for 5-6 minutes, turning the pieces so they brown on all sides.  Remove the salmon from the pan and place them on some paper towels while you finish the rest.  Add more coconut oil to the pan as needed.

5. Serve the salmon 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 the remaining 1/2 cup of water to a small pot over high heat and sprinkle the agar agar over the top.  Bring the pot to a boil, whisk it once then let it boil for 3 minutes.  Remove it from the heat.

2.  Add the remaining 1/2 cup of water and the rest of the sauce ingredients to a blender and blend until smooth.  Pour the contents of the blender into the pot with the agar agar and bring it to a boil over high heat.  Reduce the heat and let it simmer for 3 minutes.  

3. Store it in a clean jar in your fridge for up to a week.