Crispy Fish Salad

 serves 4

ingredients

• 300gm skinless firm white fish fillets

• 1tbsp sea salt

• peanut oil for deep frying

• 3 large tomatoes cut into wedges or cherry tomatoes halved

• 2 asian shallots or 1 eschallot thinly sliced

• 1 small red onion chopped into wedges

• ½ cup coriander leaves

• ¼  cup mint leaves

• 2 tbsp coarsely crushed roasted peanuts

DRESSING

• 1 lemon grass stalk - white part only roughly chopped

• 4 bird’s eye chillies - stems removed

• 1 clove garlic finely chopped

• 2 tsp shaved palm sugar

• 2 tbsp lime juice

• 1 tbsp fish sauce

• ¼ tsp turmeric powder

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method