Deep fried cat fish
| 1 | Cat fish or sea bass (sea bass steamed and dried in fridge overnight) |
| 30g | Sour green mango thin strips (fairly tasteless mango. Straight green may work but it can’t be sweet. Chef recommends green cooking apple substitute) |
| 20g | Carrot thin strips |
| Dipping sauce | |
| 4 | Bird’s eye chillies |
| ¼ | Shallot, (finely chopped) |
| 1 Tab | Fried cashews |
| 2 | Spring onion |
| 1 Tab | Coriander leaf |
| 2 Tab | Lime |
| 1 Tab | Fish sauce |
- Strip the fish of the white meat carefully to avoid including bones
- Put meat in a mortar
- Pound until it is a course paste and put to one side
- To make the dipping source pound the garlic and chilli in a mortar until rough consistency
- Mix in shallots, spring onion, lime and fish sauce
- In a deep frier put the fish meat in stir to ensure it’s not clumped. Fry until it is golden then bunch into a ‘clump’ and take out of the fryer.
- Put on a bed of lettuce with dipping sauce, place the remainder for the mango and carrot on top with cashews . If you are hilarious and the chef you could try the presentation below. The head and tail are included on the plate. If you click on the image and get the full sized you can see the teeth of the fish.
This is how we got the fish:
