Palm Sugar Fish with Green Mango

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Fire: A World of Flavour

By Christine Manfield

Published 2008

  • About

This is my interpretation of a classic dish we ate at Khmer Kitchen and Amansara – it’s finger-licking good with fresh clean flavours. Any large white fish fillets are suitable, such as bar cod, blue eye, jewfish, trevally, sea bass, barramundi, red emperor or snapper.

Ingredients

  • 500 g thick white fish fillet, skin removed
  • 80 g rice flour
  • 2

Method

Cut the fish into 2 cm chunks and dust with rice flour, salt and half the pepper.

Heat the oil in a wok to 180°C and deep-fry the fish chunks in small batches for 3 minutes until golden. Remove and drain on paper towel.

Heat 2 tablespoons of oil in a frying pan and cook the garlic and chilli until fragrant. Add the dried radish strips and fry for another minute. Remove from the