Reef fish in coconut batter with green mango salad

Cooking Fish Reef fish in coconut batter with green mango salad

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Lables: Lactose free Peanut free Tree nut free
  1. 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.
  2. 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.
  3. 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 salad and lemon.

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125g self-raising flour, plus extra to dust
1 egg
200ml coconut milk
100ml fish sauce
1 1/2 tbsp 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
1 telegraph cucumber, sliced on an angle
Sunflower oil, to deep-fry
8 skinless white fish fillets , deboned, cut into 5cm pieces
Lemon wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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