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Add a photoSpicy, salty, sour and sweet salsa, topped over the crispy fried fish.
Ingredientes
- For The Fish (A)
- 1 medium size (about 400g) black pompret/bawal hitem
- 1 tsp turmeric/kunyit powder
- 1 tsp chilli powder
- 1/2 tbsp rice flour
- 1/2 tbsp corn flour
- Salt for taste
- Oil for frying
- For The Mango Salsa (B)
- 1 (about 180g) mango - remove skin and cubed
- 1 (about 150) onion - sliced
- 3 birds eye chillies (or red chillies) - sliced
- 1 inch ginger - sliced into stripes
- 2 stalks coriander leaves - sliced
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Salt (if needed)
- Slices of lime
Direcciones
- For The Fish
- Coat and rub with ingredients listed in A.
- Deep fry, drain and place on a serving tray.
- For The Mango Salsa
- Heat oil, saute onions, chillies and ginger.
- Add fish sauce, sugar and salt to taste
- Off the heat, combine cubed mangoes and coriander leaves.
- Give a good stir, scoop and add over fish
- Serve with slices of lime.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 3 servings | |
| Calories 28 | |
| Calories from Fat 3 | 11% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 473mg | 20% |
| Potassium 81mg | 2% |
| Total Carbs 6.54g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.67g | 1% |
| Protein 0.82g | 1% |
