MANGO CRISPY FRIED FISH

A:

800 gm fish

½ tsp salt

Little corn flour

Oil for deep-frying

B:

1 green mango peeled & shredded

2 shallots peeled & shredded

1 stalk coriander leaves, chopped

1 tbsp chopped bird’s eye chilly

1 tbsp shredded ginger bud

Seasoning:

4 tbsp plum sauce

1 tsp tom yam paste or

2 tbsp Thai chili sauce

¼ tsp salt

1/4 tsp pepper

1 tsp sugar

1 tsp lime juice

2-3 tbsp hot water

Method:

Clean & scale the fish. Cut two deep slits

 on each side of the body and lightly season

 with salt & sprinkle with some corn flour.

Heat oil in a wok until hot. Fry the fish until

crispy & golden brown. Remove and drain from

oil & place fish on a serving platter.

Combine ingredients B with seasoning & mix well.

Pour over the hot fried fish & serve.