Salad of crispy fish, mango, mint, sweet and sour chilli sauce

Light tempura batter creates a delicious crunch balanced with the zingy freshness of mango, mint and chilli.

Serves:  4.  Chef:  Marco Edwardes

2 tbsp shredded coconut
Vegetable oil, for deep frying
500gm fresh fish fillet, cut into even sized cubes
1 firm mango, shredded
1 bunch mint, shredded
1 bunch Thai basil, picked leaves

Tempura batter
1 egg
1 cup ice cold water
¾ cup plain flour
Pinch of bicarbonate of soda

1. In a bowl beat the egg and water together until light and fluffy. Add the flour and bicarbonate of soda to the egg mixture and mix together quickly.
2. Do not over-beat mixture.
3. NOTE: You can use this batter to coat fish, prawns, scallops or vegetable slices.

Sweet and sour chilli sauce
2 tbsp coconut oil
5 garlic cloves, finely chopped
2-3 shallots, finely chopped
2 red chillies, finely chopped
30gm dried shrimps, soaked in cold water for 10 minutes, drained, finely chopped
10gm piece galangal, finely grated
40gm light palm sugar, crushed
2 tbsp lime juice (about 1 lime), or to taste
30ml fish sauce, or to taste
1 tbsp tamarind pulp

1. For sweet and sour chilli sauce, heat oil in a saucepan over a high heat, add garlic and shallots and stir until lightly golden. Add chilli, shrimp and galangal and fry until fragrant. Drain (reserve oil) and pound in a mortar and pestle until coarsely ground. Return to saucepan with remaining chilli sauce ingredients and stir over high heat until reduced to jam-like consistency, then stir in reserved oil. Remove from heat and set aside to cool. Makes approximately 300ml. Chilli sauce will keep refrigerated for 2 weeks.
2. Preheat oven to 180ºC. Scatter coconut on an oven tray lined with baking paper, roast in hot oven until light golden. Stir occasionally and then set aside.
3. Heat oil in a deep-fryer or wok to 180ºC. Using tongs add fish to tempura batter and deep-fry until golden and crisp. Drain fish on absorbent paper, break into small pieces and transfer to a bowl.
4. Add roasted coconut, mango, mint and half the sweet and sour sauce, toss to combine, then transfer to a plate. Deep-fry half the basil (optional) until crisp (be careful as hot oil will spit), remove with a slotted spoon and scatter over salad with remaining fresh basil.
5. Serve warm with extra sauce on the side.

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