Crispy Skin Fish with Sweet Chilli Salsa

What you’ll Need: 🗒️ ⠀

140ml Trident sweet chilli sauce  

4 200g fillets of barramundi (white fish)

50g lemon grass paste

2-3 red chillies 

1 lime

1 handful of coriander 

1 spring onion sprig

100g crushed tin tomatoes 

1 tbsp baking soda 

½ cup corn flour 

⅛ cup dried coriander 

Sea salt 

Ground black pepper

Vegetable oil 

METHOD

  1. Take fish portions and spread lemongrass paste over fillet side up and store in fridge overnight. 
  2. On a plate mix baking soda, corn flour, dried coriander, salt and pepper. Take large fry pan on high heat, add vegetable oil for shallow fry. 
  3. Place fish fillet skin side down into flour mixture, tap off excess flour. Add fillet to pan skin side down, cook for 5 mins then flip and repeat.
  4. Slice red chillies, spring onion, coriander and place in bowl. Mix with Trident sweet chilli sauce, crushed tin tomatoes and  lime juice.
  5. Remove fillets from pan, place on paper towel resting until ready to serve with sweet chilli salsa mix.

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