Name: Deep-fried perch with chilli lime dressing
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 3 lebanese cucumbers (390g); 3 medium carrots (360g); 4 small whole ocean perch (1.6kg), cleaned; vegetable oil, for deep-frying; 1/2 cup (75g) plain flour; 2 teaspoon salt; 2 teaspoon ground white pepper; Chilli lime dressing; 1/3 cup (80ml) sweet chilli sauce; 2 teaspoon fish sauce; 1/4 cup (60ml) lime juice; 1 teaspoon sesame oil; 2 tablespoon coarsely chopped fresh thai basil; 2 tablespoon coarsely chopped fresh vietnamese mint; 2 tablespoon water

Ingredients

3 lebanese cucumbers (390g)

3 medium carrots (360g)

4 small whole ocean perch (1.6kg), cleaned

vegetable oil, for deep-frying

1/2 cup (75g) plain flour

2 teaspoon salt

2 teaspoon ground white pepper

Chilli lime dressing

1/3 cup (80ml) sweet chilli sauce

2 teaspoon fish sauce

1/4 cup (60ml) lime juice

1 teaspoon sesame oil

2 tablespoon coarsely chopped fresh thai basil

2 tablespoon coarsely chopped fresh vietnamese mint

2 tablespoon water

Method

1.Using vegetable peeler, slice cucumbers and carrots lengthways into thin strips; combine in medium bowl.

2.Discard fish heads; score each fish three times on both sides.

3.To make chilli lime dressing; place ingredients in screw-top jar; shake well.

4.Heat vegetable oil in wok. Combine flour, salt and pepper in medium shallow bowl; coat fish in flour mixture. Deep-fry fish, in two batches, until browned lightly and cooked through; drain on absorbent paper.

5.Divide carrot mixture among plates; top with fish, drizzle with chilli lime dressing.

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Ingredients

Method

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