This is my favourite summer fish recipe and has become pretty much my signature dish. What sets this recipe apart is the Thai influenced salsa that just explodes with flavour alongside a tender piece of your favourite fish. I cook this with small whole fish like bream or snapper but a nice fillet with the skin on would do just fine...and there's no bones to deal with.
Prepare the Dressing first
Place all ingredients except Chillies into a bowl and stir to dissolve the sugar
Adjust taste by adding more water if too salty, add more lime juice if desired
Combine chopped Red Chili with the dressing and keep aside.
Next Prepare the Salsa
Combine all ingredients in a large bowl and gently mix with a wooden spoon being careful not to smash the ingredients too much.
Add 4-6 Tbsp of the Dressing and mix well. Add more if desired
Sprinkle the Fish with the Chinese Five Spice then dust in the Rice Flour to coat well
Heat the Oil in a large wok and deep fry the fish until done (about 4-5 minutes)
Serve the Fish hot from the pan drizzled with a little of the Dressing and a generous serve of Salsa
Garnish with Fried Shallots
Don't forget your Potato Chips, which by now are pretty much optional.
For a healthy alternative cook the fish on a bbq
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