Serves 6
Ingredients:
- 1.5 kilo flathead (6 fillets, each cut into 3 bite sized pieces)
- 1 cup SR flour
- Salt
- Scant cup of cold soda water
- 1 litre of peanut oil
- 1 Iceberg lettuce, torn into sizeable wrap
Method:
Add salt to flour and mix thoroughly. Make a well in the middle of the flour
and gradually mix in the soda water.
Coat the fish pieces in the light batter and fry in hot oil until done. Drain on a wire rack and serve on kitchen paper.
Enjoy that fish wrapped in lettuce with a teaspoon of Thai salsa on top.
Salsa:
Ingredients:
- 1 Lebanese cucumber, finely diced
- 1 small green mango, peeled and finely diced
- 2 eschalots, peeled and finely diced
- 2 red radishes, finely diced
- 4 stems of coriander, finely diced
Mix into Thai style dressing.
Thai Style Dressing:
Ingredients:
- 2T water
- 2T palm sugar
- 1T finely chopped ginger
- 1 clove of garlic, finely chopped
- 2T fish sauce
- Juice of 2-3 limes
- 1/2 teaspoon of chilli
- Pepper to taste
Method:
Dissolve the palm sugar in the water, add the rest of the ingredients and mix well.
Check the balance of the sweet, sour, salt and chilli. Adjust to your liking.
