Recipe Ingredient
- 2 thick slices garoupa fish, cleaned
- Salt and pepper to taste
- 1 tbsp tapioca flour
- 1 tbsp sour plum sauce
- 2 tbsp lemon juice
- 1 tsp fish sauce
- 1 tbsp sugar or to taste
- 1 tsp sesame oil
- 2 bird´s eye chillies, chopped
- Garnish:
- 2 tbsp shredded unripe mango
- 1 tbsp shredded carrot
- 2 tbsp finely shredded ginger
Instructions
- Season fish slices with adequate salt and pepper, then sprinkle lightly with tapioca flour to coat both sides.
- Heat oil in a wok and deep-fry fish slices until golden brown. Dish out and place on a serving platter. Add ginger shreds to the remaining hot oil and fry until golden brown and crispy. Remove and drain on absorbent kitchen paper.
- Combine sour plum sauce, lemon juice, sugar, fish sauce, sesame oil and bird´s eye chillies in a small bowl. Stir to mix until sugar is dissolved. Adjust taste; if too sour, add a little more sugar.
- Pour sauce over the fish and sprinkle some mango and carrot shreds over. Top with the crispy ginger. Serve immediately.