Place flour, salt, and pepper on a plate; combine. Place nuts on a second plate; stir in ginger and coconut. Dip fillets in flour mixture, then in egg, and then in nut mixture, pressing firmly to coat well.

Heat oil in large frying pan and fry fillets over medium heat until browned. Turn and fry on other side until browned and fish flakes easily with fork. Remove fillets to serving dish.

Boil apple juice, vinegar, and honey in small saucepan. Add pineapple and reduce heat to low. Simmer for five minutes. Add ginger and chili powder and boil another three to five minutes, until slightly thickened.

Shut flame; refrigerate until ready to serve. Pour sauce over fillets and serve.