Deep fried talipia with a thai chilli salad

Name: Deep fried talipia with a thai chilli salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: En
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

Main Dish

Very Easy

35 min

Preparation

Preparation15 min

Cook time20 min

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.