Petitchef

Deep fried talipia with a thai chilli salad

Main Dish
2 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 2
Vegetable Oil - enough to deep fry

White Fish - 4 fillets

Garlic - 4 cloves

Spring Onions - small bunch

Red Chilli - 3 or 4 small

Cornflour - 2 tablespoons

Soy Sauce - 1 tablespoon

Fish Sauce - 1 tablespoon

Water - 2 tablespoons

Basil - small handful

Fresh Coriander - small handful

Caster Sugar - 1 tablespoon

Radishes - 4 small

Bean-sprouts - 200 g

Carrots - 2

Spring Onions - 2

Preparation

  • First, prepare your Thai salad. Thinly slice the radishes, and cut the carrots and spring onion lengthways into thin strips. Toss with the bean-sprouts in a salad bowl and set to one side.
  • The next step is making the sauce to go with the fish. Chop the garlic, de-seeded chillies and spring onions. Heat a little oil in a wok, and quickly stir fry the chopped ingredients for about 2-3 minutes, being careful not to let them brown.
  • Stir in the soy and fish sauces, and mix in the sugar. Tear up the basil and coriander and stir in on a low heat for a further minute or two. Add the water at the end to thin down slightly. Pour into a serving beaker.
  • On a dry plate, roll the fillets in the cornflour until lightly covered. Each fillet should have a thin layer of the flour, with no clumps.
  • Using a large pan or deep fat fryer, heat your oil, but avoid bubbling. Deep fry each fillet for about 3 minutes until golden brown and lightly crispy.
  • Place on some kitchen towel to drain before plating up and pouring the sauce over each fillet.
  • Serve immediately with some cold baby new potatoes.
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