Ingredients

The following ingredients have 4 Servings
  • 125g self-raising flour, plus extra to dust
  • 1 egg
  • 200ml coconut milk
  • 100ml fish sauce
  • 1 1/2 tablespoons each caster sugar and lime juice
  • 2 kaffir lime leaves finely shredded
  • 1 small red chilli, finely chopped
  • 12 cherry tomatoes, halved
  • 1/2 small red onion, finely sliced
  • 1 green mango finely shredded (preferably on a mandoline)
  • 1 telegraph cucumber, sliced on an angle
  • Sunflower oil, to deep-fry
  • 8 skinless white fish fillets (such as flathead), deboned, cut into 5cm pieces
  • Lemon wedges, to serve

Instruction

  • Process flour, egg, coconut milk and 2 tablespoons fish sauce in a food processor with 1 teaspoon salt until very smooth. (It should be the consistency of thickened cream - if too thick, add 1-2 tablespoons cold water.) Place in a bowl. Set aside while you make the salad.
  • Place sugar, lime juice, lime leaves, chilli and remaining 3 tablespoons fish sauce in a bowl. Stir to dissolve sugar. Toss dressing with tomato, onion, mango and cucumber.
  • Half fill a saucepan or deep-fryer with oil and heat to 180°C (test with a cube of bread - it will turn golden in 30 seconds when ready). Place extra flour in a bowl and season. Dip the fish in the flour, shaking off excess, then in the batter. Fry, in batches, for 2-3 minutes until golden, turning with tongs if necessary. Drain on paper towel. Serve with the salad and lemon.