Crispy Skin Fish with Sweet Chilli Salsa

Prep time 10 minutes
Cooking time 40 minutes - Overnight refrigeration
Total time 50 minutes
Serves 4
Difficulty Medium

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Ingredients

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

Instructions

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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