Ingredients
- 4 sea bass fillets, scales and skin removed
- flour, for dusting fish
- 1 lemon, for garnish
- 4 large potatoes, peeled, cut into batons
- oil, for frying
- 100g all-purpose flour
- 1 egg
- 50ml water
- 140ml coconut milk
- 15ml fish sauce
- 2g ground white pepper
- 2g castor sugar
- juice of 1 lime
- 4 tomatoes, roughly chopped
- 1 clove garlic, chopped
- 1 red chilli, deseeded, chopped
- 1 tbsp tomato puree
- 1 tsp castor sugar
- salt and pepper, to taste
1. For ketchup, roast tomato, garlic and chilli on a tray for around 20 minutes at 160C. Blend in a food processor, add tomato purée and sugar and blend again. Season with salt, pepper and chill.
2. For chips, heat oil to around 140c and slide the chips into the oil. Chips are ready when a knife can easily pierce them. Set aside until needed.
3. Heat the same oil until it reaches 180C. Dust sea bass with some flour and coat in the batter. Gently slide it in the oil and fry until golden brown.
4. Remove and place on kitchen paper.
5. Remove any excess batter in the pan and fry the chips until golden brown
6. Serve with ketchup and lemon.
-------------------------------------------------
By Chef Paul Kennedy, Mango Tree restaurant, UAE
