Crispy Cod Fish with Mango & Sweet Chili Sauce

1. 1

   On the non-skin side, score fish fillets diagonally and then repeat and score in the opposite direction, leaving the skin to hold the resulting cubes together.

2. 2

   Dust fillets with tapioca flour.

3. 3

   Heat oil for deep frying and deep fry the fish until skin turns crisp and golden brown.

4. 4

   Drain and place on serving plate.

5. 5

   Spoon some sweet chili sauce over the fish fillet.

6. 6

   Garnish with mint leaf, mango and carrots and serve.

7. 7

   Note: You must eat the fish together with the mango and carrot with each bite to get the intended taste for this dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.