The fish (traditionally catfish) in this recipe is turned into an almost unrecognizable fluffy, crunchy affair that is then flavored with a sweet, hot and sour dressing. Pink salmon is suitable to use as a substitute for the white fish.
Ingredients: (Serves 4)
- 1 lemongrass stalk, white part only, roughly chopped
- 4 bird’s eye chilies, stems removed
- 1 garlic clove, chopped
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 2 teaspoons palm sugar (jaggery)
- ¼ teaspoon ground turmeric
- 300 g/11 oz skinless firm white fish fillets
- 1 tablespoon sea salt
- Peanut oil, fir deep-frying
- 3 tomatoes or large cherry tomatoes, each cut into 4 to 6 wedges
- 2 Asian shallots, thinly sliced
- 1 small red onion, sliced into thin wedges
- 15 g/½ oz cilantro (coriander) leaves
- 18-24 mint leaves
- 2 tablespoons roasted peanuts, roughly chopped
Method:
To make the dressing, use a pestle and mortar or food processor to pound or blend the lemongrass, chillies and garlic to a paste. Transfer to a bowl and add the fish sauce, lime juice, sugar and turmeric. Stir until the sugar dissolves.
Preheat the oven to 180°C/350°F/Gas mark 4. Pat dry the fish fillets, then toss them in the sea salt. Place them on a rack in a baking tray and bake for 20 minutes. Remove, allow to cool, then transfer to a food processor and chop until the fish resembles large breadcrumbs.
Half fill a wok with oil and heat over a high heat. Drop a small piece of fish into the oil. If it sizzles immediately, the oil is ready. Drop a large handful of the chopped fish into the hot oil. The fish will puff up and turn crisp. Cook for 30 seconds and carefully stir a little. Cook for another 30 seconds until golden brown. Remove with a slotted spoon and drain on paper towels. Repeat to cook all the fish.
Put the tomatoes, shallots, red onion, coriander leaves, mint leaves and peanuts in a bowl with about half of the dressing.
Transfer the salad to a serving plate. Break the fish into smaller pieces if you wish and place on the salad. To ensure that the fish stays crispy, pour the remaining dressing over the salad just before serving.