For the fish 300g dory fish fillet - cut into squares and pat dry. Season fillet with salt and pepper. 2 egg whites - separate each into 2 bowls and lightly beaten. 1 cup rice flour - season with a pinch of salt. Oil for frying
For the lemongrass ginger sauce 2 red chilies (or as you prefer) 1/2 inch ginger 2 shallots 1 lemongrass ** chop these ingredients. 1 tbsp brown sugar 1 1/2 tbsp lime juice Salt for taste
For the fish Heat oil and while oil is heating, dip fish into the first bowl of egg white. Remove and gently roll over flour. Dip again into the other bowl of egg white. Deep fry in batches and keep aside.
For the sauce Combine all ingredients and give a good stir. Serve with batter fried fish on a serving plate lined with salad leaves.