Coconut Battered Fish with Sweet Potato Wedges and Green Mango Salad
Step 1: Preheat oven to 200C.
Step 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.
Step 3: Pour on two tablespoons of Verjuice and put back in oven at 220C for five minutes.
Step 4: Preheat the Vegetable Oil to 180C.
Step 5: Sift flour and turmeric powder together, whisk egg lightly and combine. Mix together with coconut milk and fish sauce.
Step 6: Dust the fish fillets with flour and shake off any excess.
Step 7: Dip the fish fillets in the batter and cook in the oil for two to three minutes turning once until golden.
Step 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.
2 salmon fillets approximately 180g each
300g sweet potato
40ml 2 tbspn Extra Virgin Olive Oil
to season salt and pepper
40ml 2 tbspn Verjuice