Fish in Coconut Batter and Mango Salad
by Editorial Staff
Fried fish with an exotic “character” thanks to a couple of “guests from the tropics.” The batter, for example, was not prepared with ordinary batter, but with coconut milk. And in the salad, in addition to tomatoes, cucumbers, and onions, they added mango. Experiment, try!
Ingredients
- Flour – 125 g and a little extra
- Coconut milk – 200 ml
- Thai fish sauce (or soy) – 5 tbsp
- Powdered sugar – 1 ½ tbsp
- Lime juice – 1 ½ tbsp
- Lime leaves (preferably) – 2 pcs.
- Chili pepper, small, finely chopped – 1 pc.
- Cherry tomatoes, cut in half – 12 pcs.
- Red onions, small, cut into half rings – ½ pcs.
- Green mango, chopped on a shredder – 1 pc.
- Cucumber is long, large, cut “at an angle” – 1 pc.
- Sunflower oil for deep frying
- White fish fillet, cut into 5 cm pieces – 8 pcs.
- Lemon wedges
Directions
- Use a food processor to combine flour, eggs, coconut milk, 2 tbsp fish sauce and 1 teaspoon. salt until thick sour cream (if necessary, add 1-2 tablespoons of cold water).
- Combine sugar, lime juice, pieces of lime leaves, chili, 3 tbsp fish sauce. Stir until sugar dissolves. Pour over this dressing and stir in the tomatoes, onions, mango (green, chopped), and cucumber (long, coarse, angled).
- Pour oil into a cauldron or deep fryer. Preheat to 180 degrees (there is a way to check the readiness of butter with a small slice of bread – it will turn golden in 30 seconds). Pour flour into a bowl (add salt and pepper). Dip the fish in flour, shaking off any excess, and dip in cooked coconut batter. Fry in portions for 2-3 minutes until golden brown (turn over if necessary). Pat the fish dry on a paper towel. Serve with salad and lemon.
Enjoy your meal!
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