More Thai specialty...

Thai-style Crispy Fish Salad

250g fish fillet (preferably garoupa), sliced
A dash of salt and pepper
2 tbsp plain flour
2 shallots, sliced
1 tbsp chopped coriander leaves
2 kaffir lime leaves, finely shredded
4 bird's eye chillies, chopped

Salad sauce:
2 tbsp fish sauce
2 tbsp freshly squeezed lime juice
1 tbsp sugar
A few drops sesame oil

Combine salt, pepper and flour in a small plastic bag. Put fish fillet slices into plastic bag and give it a shake to coat with flour mixture. Heat enough oil in a wok until hot, then deep-fry the fish slices untl light golden brown and crispy. Remove onto a serving plate.

Put salad sauce ingredients into a small mixing bowl. Add in shallots, coriander leaves, kaffir lime leaves and bird's eye chillies to mix. Pour the sauce over the fried fish fillet slices. Serve immediately.