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Who really wants to start messing about with batter in the kitchen? If you marinate these little fish (or you can use fish pieces) in fish sauce then toss them in the seasoned flour and shallow-fry, they become beautifully crisp and golden. As well as the grapefruit salad you could also serve them with green chilli mayo.
Combine the flour, chilli flakes and pepper in a bowl.
Marinate the fish fillets in the fish sauce for 5 minutes, then drain one by one and roll in the spiced flour.
Heat the oil in a deep frying pan over medium–high heat until hot.
Fry the fish in batches for 2 minutes or until golden.
Remove from the pan with a slotted spoon, drain well and place on paper towel to drain completely. Serve with the grapefruit salad and lime wedges.
Combine the grapefruit, mint, coriander and onion in a bowl.
Whisk the fish sauce, sugar and lime juice together in another bowl and pour over the salad.
It can be tricky to find fresh green peppercorns, but this comes up just as well with the tinned sort. Either way, they cut through the richness of the sauce and give the dish a nice heat.
Bill’s Everyday Asian (HarperCollins) in on sale from 1st October in all good bookstores.
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