Largely adapted from Chef Sam Leong’s recipe
Do not underestimate this simple recipe. Before I submitted this dish to my food critic, I ate my share in the kitchen. So, do I need to elaborate further how delectable this is?
2 pc 100 gm cod fillet
Cooking oil for deep frying
Thai sweet chilli sauce (easily available at any supermarket)
10 gm young green mango, julienned
5 gm carrot, julienned
2 stalk mint leaf
Score fish fillet diagonally and repeat in the opposite direction, leaving the skin to hold the resulting cubes together. Dust fillet with tapioca flour. Heat oil for deep frying and deep fry the fish fillet until skin turns crisp and golden brown. Drain and place on serving plate. Spoon some sweet chilli sauce over the fish fillet. Garnish with mint leaf, mango and carrot and serve.
Note : You must eat the fish together with the mango and carrot with each bite to get the intended taste for this dish.