Crispy Fried Fish with tomato Kaffir LIME Confit

1 kg Tilapia, thawed 1 cup all- purpose flour ¼ tsp salt ½ tsp cayenne powder ( optional) Canola oil, for frying

For the tomato sauce:

2 tbsp canola oil 2 large tomatoes 1 tsp garlic, finely chopped 4- 5 kaffir lime leaves 2 tbsp fish sauce 1 tsp chilli flakes 1 bunch cilantro, chopped

Method

Cut the fish into equal- sized fillets. Mix flour, salt and cayenne powder in a deep plate. Place fillets in the flour mixture, one at a time, making sure that all sides are properly coated. The moisture in the fish will help the flour stick to the fish, so there’s no need for an egg- wash. Heat the canola oil in a frying pan. Fry the floured fillets in the pan for 2- 3 minutes on each side. Remove fish from the pan once both sides are golden- brown and place on kitchen towels to absorb excess oil. In a separate pan, heat canola oil, and add tomatoes, garlic, and kaffir lime leaves. Let it simmer on low heat till the tomatoes release all their juice and it is almost dried up. Once the excess tomato juice has dried up, turn off heat, add the fish sauce, chilli flakes and cilantro. The confit should look chunky, like salsa. Place the fried fish fillets on a plate, and top with the chunky tomato sauce. Serve.