Coconut Battered Fish with Sweet Potato Wedges and Green Mango Salad

INGREDIENTS

  • 2 salmon fillets

Wedges

  • 300g sweet potato
  • to season salt and pepper

Batter

  • 150g plain flour
  • 1 tspn tumeric powder
  • 1 Egg
  • 100ml coconut milk
  • 1 tbspn Fish Sauce

Green Mango Salad

  • 2 small green mango
  • 1 tbspn lime juice
  • 1 tbspn Honey
  • 1tbspn Fish Sauce
  • 1/8th tspn chilli flakes
  • 1/2 cup Coriander
Print Recipe

Preheat oven to 200C.

Peel sweet potato and cut into wedges. Drizzle with Extra Virgin Olive Oil and bake at 200C in oven on parchment paper with salt and pepper.

Pour on two tablespoons of Verjuice and put back in oven at 220C for five minutes.

Preheat the Vegetable Oil to 180C.

Sift flour and turmeric powder together, whisk egg lightly and combine. Mix together with coconut milk and fish sauce.

Dust the fish fillets with flour and shake off any excess.

Dip the fish fillets in the batter and cook in the oil for two to three minutes turning once until golden.

##For salad
Peel and slice the Green Mango as thinly as possible. Dress with the extra virgin olive, lime, honey, fish sauce, chilli flakes and coriander.