Crispy Cod Fish With Mango & Sweet Chilli Sauce
From quaypocooks 13 years ago
- 30 mins to make
- Serves 2
Largely adapted from Chef Sam Leong’s recipe Do not underestimate this simple recipe. Before I submitted this dish to my food critic, I ate my share in the kitchen. So, do I need to elaborate further how delectable this is?
Ingredients
- Ingredients: shopping list
- 2 pc 100 gm cod fillet shopping list
- tapioca flour shopping list
- cooking oil for deep frying shopping list
- Thai sweet chilli sauce (easily available at any supermarket) shopping list
- Garnish: shopping list
- 10 gm young green mango, julienned shopping list
- 5 gm carrot, julienned shopping list
- 2 stalk mint leaf shopping list
How to make it
- Score fish fillet diagonally and repeat in the opposite direction, leaving the skin to hold the resulting cubes together. Dust fillet with tapioca flour. Heat oil for deep frying and deep fry the fish fillet until skin turns crisp and golden brown. Drain and place on serving plate. Spoon some sweet chilli sauce over the fish fillet. Garnish with mint leaf, mango and carrot and serve.
- Note : You must eat the fish together with the mango and carrot with each bite to get the intended taste for this dish.
People Who Like This Dish 5
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