Ingredients
- 1 (800G) Snapper Fish (Medium Whole)
- 2 tbsp Thai fish sauce
- ½ sachet Gold Kili Double Shot Instant White Milk Tea
- ½ cup Rice flour
- ½ cup Plain flour
- Cooking oil for frying fish
- 2 Mangoes (firm unripe - julienne)
- 1 cup Canned Peaches (julienne)
- 6 Red Bird’s Eye Chillies (coarsely minced)
- ½ cup Roasted Peanuts (coarsely chopped)
- Some Coriander Leaves
Peach Jam Dressing
- 5 tbsp Frezfruta Peach Jam
- 1/2 cup lemon juice
- 8 shallots (sliced)
- 4 garlic (finely minced)
- 6 cherry tomatoes (chopped)
- 3 tbsp fish sauce (to taste)
- 2 tbsp palm sugar syrup
- ½ tsp salt (to taste)
For Garnishing
- Some coriander leaves
- 1/2 cup coarsely chopped roasted peanuts
Method
- Rinse the fish and pat dry. On a cutting board make 3-4 cuts on each side of the fish with a sharp serrated knife. This allows the marinate and sauce to penetrate, and the fish more tender. Marinate fish with Thai fish sauce and Gold Kili Double Shot Instant White Milk Tea for at least 20 mins or up to 3 hours for better result.
- Dredge fish in rice flour and plain flour mixture to coat before deep frying. Heat oil over medium-high heat, fry the fish undisturbed, for at least 5 mins per side (may be longer depending on thickness of fish) or till outer skin turns golden-brown and well cooked.
- Mix all ‘Peach Jam dressing ingredients’ in a bowl. The dressing should be a mingling of sweet, sour, spicy and salty taste, but it should taste more sweet than sour. Once it is done, set aside for later use. Then, toss mango, peach and bird’s eye chili together with the salad dressing and add more Frezfruta Peach Jam according to taste.
- Lastly, place crispy fried fish on a serving platter and top with mango peach salad, roasted peanuts and coriander leaves. Serve & Enjoy!
