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Reef fish in coconut batter with green mango salad
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Prep Time:
20 minutes
20 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
50 minutes
50 minutes
Ingredients:
- 125g self-raising flour, plus extra to dust
- 1 egg
- 200ml coconut milk
- 100ml fish sauce
- 30.00 gm caster sugar
- 31.50 gm lime juice
- 2 makrut lime leaves, finely shredded (see note)
- 1 small red chilli, finely chopped
- 12 cherry tomatoes, halved
- 1/2 small red onion, finely sliced
- 1 green mango, (see note) 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
Instructions:
- Combine flour, egg, coconut milk, 2 tablespoons fish sauce, and 1 teaspoon salt in a food processor until velvety smooth (aim for a thickened cream-like consistency; if too thick, add 1-2 tablespoons cold water). Transfer mixture to a bowl and let it sit while you prepare the salad.
- Combine sugar, lime juice, lime leaves, chili, and the remaining fish sauce in a bowl. Stir until the sugar is dissolved. Mix the dressing with tomato, onion, mango, and cucumber.
- Fill a saucepan or deep-fryer halfway with oil and heat to 180°C (test with a cube of bread - it will turn golden in 30 seconds when ready). In a bowl, mix extra flour with seasoning. Coat the fish in the flour, shaking off excess, then dip in batter. Fry in batches for 2-3 minutes until golden, turning with tongs if needed. Drain on paper towels and serve with salad and lemon.