Deep fried talipia with a thai chilli salad

Ingredients

• 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

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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.