Crispy fried fish with sambal and a green mango salad

Ingredients

• 8 - 9 small fish, gutted, cleaned and patted dry
• 3 tablespoons of cornflour
• 2 tablespoons of tumeric powder
• 1 tablespoon of salt
• 2 -3 tablespoon of water
• 3 mediun sized green mangoes, peeled and - shredded or grated coarsely
• 1 cm x 2cm piece of toasted shrimp paste
• 2 large red chillies
• some bird chillies if you like
• salt

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Preparation

• Mix the above ingredients to a thick but slightly loose paste. Drop in the fish that has been patted with kitchen paper towel of excess moisture into the paste/batter. Use a spoon or spatula to mix and coat the fish into the batter.
• Heat up a deep wok until hot then pour in enough oil for deep frying and when the oil is very hot drop the fish in a few at a time as long as you don't over crowd the wok. Fry until a golden brown and crisp. Continue with the next batch and drain them on paper towels to rid of excess oil. Serve hot.
• Put about a tablespoon of salt in the shredded mangoes and mix them well. keep aside for about 15 minutes to allow the juices from the mango to exude and to reduce the sourness. After 15 minutes use your hand to squeeze teh mango pulp as dry as you can. Then place the shredded mango into a colander and run some water through to rid it of excess salt.
• Pound the chillies and shrimp paste in a pestle and mortar until quite fine but not too fine. Mix the paste with the rinsed shredded mangoes well until evenly distributed. Scatter some crushed peanuts over the top and it's ready to be served.