World Famous Range of Chilli Sauces, Salsas and Corn Chips

4. Master - Natural - 300g - Front of Pack (1) SLIDER

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We at Byron Bay Chilli Co love our Coconut Tempura

We at Byron Bay Chilli Co love our Coconut Tempura FISH Tacos.⁠
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Hot N spicy with our Fiery Coconut Chilli sauce and a mixture of cuisines makes everyone happy at our table.⁠
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Try yourself, here is the recipe.⁠
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MARINADE:⁠
½ cup fresh lime juice⁠
2 teaspoons salt⁠
500g firm fish fillets (snapper, barramundi, cod)⁠
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TEMPURA BATTER:⁠
1 cup flour⁠
2 teaspoons baking powder⁠
1 teaspoon salt⁠
1 cup mineral water (ice cold)⁠
2 cups desiccated coconut⁠
Sunflower oil for frying⁠
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SALAD:⁠
2 cups finely shredded green cabbage⁠
1 cup finely shredded red cabbage⁠
1 cup coarsely chopped coriander (cilantro)⁠
1 cup coarsely chopped mint⁠
1 small red onion, finely sliced⁠
Limes for garnish⁠
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BAJA SAUCE:⁠
1 cup mayonnaise⁠
1 cup sour cream⁠
½ tablespoon chilli powder⁠
1 tablespoon lime zest⁠
1 tablespoon lime juice⁠
¼ teaspoon salt⁠
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CHILLI SAUCE:⁠
Byron Bay Chilli Company Fiery Coconut chilli Sauce with Curry & Ginger⁠
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TORTILLAS: 8 small flour tortillas⁠
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Cooking Instructions⁠
Cut fish fillets into strips and marinate in lime juice and salt for 30 minutes.⁠
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Make cabbage salad, mixing all ingredients together and set aside.⁠
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Combine all ingredients for the Baja sauce and set aside.⁠
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In a shallow bowl, mix flour, baking powder and salt together. Stir in mineral water and let stand for 10 minutes. Put coconut in another shallow bowl.⁠
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Dip strips of fish in tempura batter and then roll in coconut. Fry in hot sunflower oil until fish is lightly browned on both sides. Drain on paper towels.⁠
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Warm tortillas on a gas flame, a warm pan or griddle or heat in a microwave. They should be flexible and soft.⁠
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To serve, fill each taco with cabbage salad, a strip of coconut fish, a drizzle of Baja sauce and finish with a good splash of Fiery Coconut Chilli Sauce.⁠
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Serve with wedges of lime⁠
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📷 @nelly_foto⁠
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Two brand new GOURMET flavours for you to try.⁠

Spicy twist to our eggs hollandaise, adding a spoo

Spicy twist to our eggs hollandaise, adding a spoon of Byron Bay Chilli Co green Jalapeno sauce to your Hollandaise sauce.⁠
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Perfect with those gooey poached eggs and salmon.⁠
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Breakfast anyone?

If you are loving our Byron Bay Chilli Co FIERY CO

If you are loving our Byron Bay Chilli Co FIERY COCONUT CHILLI SAUCE, then this marinated BBQ prawn dish is for you!⁠
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24 large prawns⁠
2 tablespoons chopped coriander⁠
2 cloves garlic, minced⁠
2 tablespoons lime juice⁠
1 red chilli, finely chopped (optional)⁠
1 tablespoon vegetable oil⁠
½ cup BBCC FIERY COCONUT CHILLI SAUCE⁠
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Cooking Instructions⁠
Shell and de-vein prawns and place in a shallow dish. Mix coriander, garlic, lime juice, chilli and oil together. Pour over prawns and marinate for 30 minutes in the refrigerator. Place prawns on metal or bamboo skewers and grill about 3 minutes on each side while basting with chilli sauce .⁠
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MAKES⁠
serves 4⁠
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VARIATIONS⁠
Baste with BBCC SPICY SWEET CHILLI SAUCE or do half and half with both sauces.⁠
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SERVING IDEA⁠
Serve prawns hot off the grill with coconut jasmine rice. Cooled prawns can also be served on salad greens. Drizzle with a vinaigrette made with oil, lime juice and a dash of chilli sauce.⁠
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📷@nelly_foto

Sharing this delicious low carb dish from @whatcoo

Sharing this delicious low carb dish from @whatcookinginmelbourne⁠
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Poached salmon on a bed of steamed broccoli and cauliflower, with a side of avocado and danish goats feta, topped with a mix of @byronbaychillico coriander chilli & chipotle sauces 🙌🤤👌⁠
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Fresh ingredients sourced from the fabulous @terramadreorganics ⁠
( #📷 @whatscookinginmelbourne )⁠
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