Crispy Fried Grouper with Cucumber, Beansprouts, Peanuts & Chilli
DIETARY INFO
Serves four
Gluten
Free
Dairy
Free
Sugar
Free
Shopping list
What to buy
- 500 gm Grouper fillets
- 500 ml vegetable oil
- 1 Lebanese cucumber, shredded
- 250gm bean sprouts
- 100gm peanuts, roasted
- 1 red chilli, finely sliced
- 1 golden shallot, finely sliced
- 200 gm cherry tomatoes, halved
- 1 cup Thai basil leaves
- 1 cup coriander leaves
- 60 ml lime juice
- 30 ml fish sauce
- 2 tsp castor sugar
Cooking Method
How to cook it
- Dry the grouper fillets and rub them with a couple of tablespoons of vegetable oil.
- Roast on a wire rack set over a roasting tray for 20 minutes at 180*C. Chill.
- Pulse the fish in a food processor until it resembles coarse breadcrumbs.
- Heat the vegetable oil in a wok or large frying pan until it reaches 180*c.
- Fry the fish in the oil, occasionally turning it until it is crispy and golden.
- Scoop off with a slotted spoon and drain on a paper towel.
- Whisk together the fish sauce, lime juice and castor sugar until the sugar has
dissolved. - Mix together the fried fish, cucumber, bean sprouts, peanuts, chilli, shallots,
cherry tomatoes and herbs and dress with the lime dressing.