Buy the coconut for this dish in the natural foods section of the grocery store; it will have less sugar.
Cut salmon into squares 2 inches long by 2 inches wide and 1/2 inch thick. At the restaurant, we use trimmings from the fillets we use for other dishes; so can you. They don't have to be perfectly uniform.
Using a strainer, shake coconut well so that most of the sugar is shaken off. Dip salmon strips in beer batter, then quickly but thoroughly in coconut.
Heat oil in deep fat fryer to 375 degrees. If you don't have a frying thermometer, a good way to tell when the oil is hot enough is whether a thin slice of scallion dropped in the oil immediately begins to spin. Fry until salmon strips turn dark brown but are not burned. Drain on paper towels to absorb excess oil.
Serve with plumb sauce. Fried strips are best eaten immediately.