serves 4

ingredients

• 300gm skinless firm white fish fillets

• 1tbsp sea salt

• peanut oil for deep frying

• 3 large tomatoes cut into wedges or cherry tomatoes halved

• 2 asian shallots or 1 eschallot thinly sliced

• 1 small red onion chopped into wedges

• ½ cup coriander leaves

• ¼  cup mint leaves

• 2 tbsp coarsely crushed roasted peanuts

dressing

• 1 lemon grass stalk - white part only roughly chopped

• 4 bird’s eye chillies - stems removed

• 1 clove garlic finely chopped

• 2 tsp shaved palm sugar

• 2 tbsp lime juice

• 1 tbsp fish sauce

• ¼ tsp turmeric powder

method

the dressing

• Blend lemon grass, chillies and garlic to a paste in a mortar and pestle or blender

• Transfer to a bowl, stir in fish sauce, lime juice, sugar and turmeric. Stir until sugar dissolves

fish

• Preheat the oven to 180º. Pat the fish dry and then toss them in the sea salt.

• Place fish on a rack in a baking tray and bake for 20 minutes

• Remove and allow to cool

• Transfer fish to a food processor and chop until fish resembles large breadcrumbs

• Half fill the wok with oil and heat on a high heat

• Drop a small piece of fish into the oil - if it sizzles it’s ready

• Drop a large handful of fish into the oil and cook for 30 seconds, stir carefully and cook another 30

seconds until golden brown

• Remove with a slotted spoon and drain on paper towels

• Repeat until all fish is done

salad

• Place tomatoes, shallots, red onion, coriander and mint leaves and peanuts into a bowl with half the dressing.

• Transfer to a serving plate

• Break fish onto the salad

• To ensure the fish stays crispy pour remaining dressing over the salad just before serving