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Crispy Fish Salad Recipe With Pineapple The Sydney Morning Herald Logo Good Food Logo Good Food Logo Good Food Logo The Sydney Morning Herald Logo
Ingredients
- 350g firm white fish fillets such as snapper or blue-eye
- ½ cup plain flour
- ¼ cup cornflour
- ½ tsp salt
- about 1 litre of vegetable oil, for shallow frying
- 1 continental cucumber, peeled, deseeded and julienned
- 1 small carrot, peeled and julienned
- 1 red onion, finely sliced
- ½ cup cherry tomatoes, halved
- ½ cup Vietnamese mint leaves
- 1 cup fresh pineapple, cut into thin slices Dressing
- 1 tbsp lime juice or lemon juice
- 1 tbsp rice vinegar
- 1 tbsp castor sugar
- 1-2 tbsp fish sauce, to taste
- 1 tsp grated ginger
- 1 bird's-eye chilli, finely chopped (seeds removed, if you wish)
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