Crisp Fish, Green Mango and Roast Coconut Salad

gourmettraveller.com.au

Shredded flesh of ¼ mature coconut (see below) For deep-frying: vegetable oil 500 gm barramundi fillet, cut into 8 pieces 1 green mango, shredded on a mandolin 1 bunch mint, shredded 1 bunch Thai basil, leaves picked Sweet and sour chilli sauce 2 tbsp coconut oil 6 garlic cloves, finely chopped 4 golden shallots, finely chopped 6 dried red chillies, soaked in cold water for 10 minutes, drained, finely chopped 30 gm dried prawns, soaked in cold water for 10 minutes, drained, finely chopped 10 gm piece galangal, finely grated 40 gm light palm sugar, pounded 2 tbsp lime juice (about 1 lime), or to taste 30 ml fish sauce, or to taste 1 tbsp tamarind pulp (see note) Shredded flesh of ¼ mature coconut (see below) For deep-frying: vegetable oil 500 gm barramundi fillet, cut into 8 pieces 1 green mango, shredded on a mandolin 1 bunch mint, shredded 1 bunch Thai basil, leaves picked Sweet and sour chilli sauce 2 tbsp coconut oil 6 garlic cloves, finely chopped 4 golden shallots, finely chopped 6 dried red chillies, soaked in cold water for 10 minutes, drained, finely chopped 30 gm dried prawns, soaked in cold water for 10 minutes, drained, finely chopped 10 gm piece galangal, finely grated 40 gm light palm sugar, pounded 2 tbsp lime juice (about 1 lime), or to taste 30 ml fish sauce, or to taste 1 tbsp tamarind pulp (see note)

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