Crispy whitebait with young coconut salad

Delight in the crunchy goodness of crispy whitebait paired perfectly with fresh young coconut salad. A refreshing dish bursting with exotic flavors.

Ingredients:

• 200g whitebait
• ½ cup plain flour
• ½ cup fine semolina
• Sea salt
• Freshly ground black pepper
• Rice bran oil, or olive oil, for frying
• 1 cup bean shoots
• ¼ cup wasabi peas
• ½ cup mint leaves
• ½ cup coriander leaves
• ½ cup basil leaves
• ¼ cup young coconut juice
• ¼ cup lime juice
• ½ tbsp palm sugar
• ¼ cup fish sauce
• ¼ cup rice vinegar
• 1 small chilli, roughly chopped

Instructions:

1. Prepare the dressing by mixing all the ingredients in a bowl until the sugar is fully dissolved. Set it aside.
2. Heat a small amount of oil in a frying pan over medium-high heat.
3. Mix the flour and semolina in a low dish, season it with salt and pepper. Coat the whitebait with the flour mixture, ensuring each small fish is evenly coated.
4. Fry the whitebait in small batches for approximately 4-5 minutes, until they are crunchy and light golden brown.
5. Take them out of the pan and let them drain on a paper towel. Repeat this process with the rest of the fish.
6. Mix the herbs, wasabi peas, and bean sprouts in a bowl.
7. Drizzle the dressing over the salad and gently mix everything together.
8. Arrange the salad in a bowl - I used half of a fresh coconut to extract the juice for the dressing.
9. Present the crispy whitebait with the side salad and lime wedges.

Summary:

• Calories: 2378 kcal
• Fat: 118 g
• Protein: 74 g
• Carbs: 261 g
• Potassium: 4656 mg
• Magnesium: 647 mg