Deep-fried Whitebait with Chilli Tamarind Salad

Rojak has become something of a staple in the Balinese repertoire and I particularly love the interplay between the heat and tartness of the dressing and the acidity of the fruit. Try and use fruit that is slightly under-ripe, for both flavour and texture. It can be eaten just as a snack or served with any fried fish or meat, such as the whitebait I have suggested here – my take on the popular ikan bilis.