METHOD

Port Douglas & Mossman Gazette - - SPORT -

Step 1 Process flour, egg, co­conut milk and 2 ta­ble­spoons fish sauce in a food pro­ces­sor with 1 tea­spoon salt un­til very smooth. (It should be the con­sis­tency of thick­ened cream - if too thick, add 1-2 ta­ble­spoons cold wa­ter.) Place in a bowl. Set aside while you make the salad. Step 2 Place su­gar, lime juice, lime leaves, chilli and re­main­ing 3 ta­ble­spoons fish sauce in a bowl. Stir to dis­solve su­gar. Toss dress­ing with tomato, onion, mango and cu­cum­ber. Step 3 Half fill a saucepan or deep-fryer with oil and heat to 180°C (test with a cube of bread — it will turn golden in 30 sec­onds when ready). Place ex­tra flour in a bowl and sea­son. Dip the fish in the flour, shak­ing off ex­cess, then in the bat­ter. Fry, in batches, for 2-3 min­utes un­til golden, turn­ing with tongs if nec­es­sary. Drain on pa­per towel. Serve with salad and le­mon.

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