Crispy Skin Fish with Sweet Chilli Salsa
Prep time 10 minutes
Cooking time 40 minutes - Overnight refrigeration
Total time 50 minutes
- 140ml Trident sweet chilli sauce
- 4 200g fillets of barramundi (white fish)
- 50g lemon grass paste
- 2-3 red chillies
- 1 lime
- 1 handful of coriander
- 1 spring onion sprig
- 100g crushed tin tomatoes
- 1 tbsp baking soda
- ½ cup corn flour
- ⅛ cup dried coriander
- Sea salt
- Ground black pepper
- Vegetable oil
Step 1 - Take fish portions and spread lemongrass paste over fillet side up and store in fridge overnight.
Step 2 - On a plate mix baking soda, corn flour, dried coriander, salt and pepper. Take large fry pan on high heat, add vegetable oil for shallow fry.
Step 3 - Place fish fillet skin side down into flour mixture, tap off excess flour. Add fillet to pan skin side down, cook for 5 mins then flip and repeat.
Step 4 - Slice red chillies, spring onion, coriander and place in bowl. Mix with Trident sweet chilli sauce, crushed tin tomatoes and lime juice.
Step 5 - Remove fillets from pan, place on paper towel resting until ready to serve with sweet chilli salsa mix.
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