Ingredients
2 salmon fillets approximately 180g each
Wedges
300g sweet potato
to season salt and pepper
40ml Verjuice
Batter
150g plain flour
2g tumeric powder
1 eggs
100ml coconut milk
20ml fish sauce
Green Mango Salad
2 small green mango can be replaced with green paw paw
20ml lime juice
20ml honey
20ml fish sauce
1/8th tspn chilli flakes
15g coriander
20ml Verjuice
2 salmon fillets approximately 180g each
Wedges
300g sweet potato
to season salt and pepper
40ml Verjuice
Batter
150g plain flour
2g tumeric powder
1 eggs
100ml coconut milk
20ml fish sauce
Green Mango Salad
2 small green mango can be replaced with green paw paw
20ml lime juice
20ml honey
20ml fish sauce
1/8th tspn chilli flakes
15g coriander
20ml Verjuice
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Methods
1
Preheat oven to 200C.
2
Peel sweet potato and cut into wedges. Drizzle with Extra Virgin Olive Oil and bake at 200C in oven on parchment paper with salt and pepper.
3
Pour on two tablespoons of Verjuice and put back in oven at 220C for five minutes.
4
Preheat the Vegetable Oil to 180C.
5
Sift flour and turmeric powder together, whisk egg lightly and combine. Mix together with coconut milk and fish sauce.
6
Dust the fish fillets with flour and shake off any excess.
7
Dip the fish fillets in the batter and cook in the oil for two to three minutes turning once until golden.
FOR SALAD
8
Peel and slice the Green Mango as thinly as possible. Dress with the extra virgin olive, lime, honey, fish sauce, chilli flakes and coriander.
1
Preheat oven to 200C.
2
Peel sweet potato and cut into wedges. Drizzle with Extra Virgin Olive Oil and bake at 200C in oven on parchment paper with salt and pepper.
3
Pour on two tablespoons of Verjuice and put back in oven at 220C for five minutes.
4
Preheat the Vegetable Oil to 180C.
5
Sift flour and turmeric powder together, whisk egg lightly and combine. Mix together with coconut milk and fish sauce.
6
Dust the fish fillets with flour and shake off any excess.
7
Dip the fish fillets in the batter and cook in the oil for two to three minutes turning once until golden.
FOR SALAD
8
Peel and slice the Green Mango as thinly as possible. Dress with the extra virgin olive, lime, honey, fish sauce, chilli flakes and coriander.
