Deep fried fish in fresh herb salad
| 140g | Telapia fish meat (any really solid white fish), large cubes |
| 2 Tab | Pad Thai Sauce |
| 1 Tab | Ginger, diced |
| 1 Tab | Red onion, diced |
| ½ Tab | Bird’s eye chillies, diced |
| 1 Tab | Lime (whole, skin inc), diced |
| 2 | Stalk lemon grass (outer leaves stripped to expose soft inner), Finely chopped |
| 2 Tab | Green mango (or green apple), diced |
| 1 Tab | Tapioca flour |
| 1 Tab | Fried cashew nuts |
| 4 | Deep fried Kaffir lime leaves (be very careful doing this) |
- Put fish and tapioca flour in a bowl and coat fish with four. Add more flour if require but not too much. Put uncovered in fridge for 30 min (less if fish is already very dry)
- Prepare the other ingredients while the fish is ‘sitting’ and set them aside (not mixed together)
- In very hot oil carefully place the fish. Fry until he fish is golden brown
- Once the fish has been removed from the oil and drained put it in a bowl.
- Add pad thai sauce ginger, onion, chillies, lime, lemon grass, and mango (or apple). Mix together carefully
- Serve and put cashews and kaffir lime leaves on tope for garnish