Mauritianian Fish Salad

Mauritius fish salad - Woensdag, 7 Jul. 2010


(Serves 4)

500 ml oil for deep-frying
500 g firm white fish, cut into 2,5 cm cubes
Salt and freshly ground black pepper to taste
100 g cake flour
45 ml olive oil
100 g red onion, thinly sliced
2 red chilies, cut into fine rings
10 g fresh coriander leaves, finely chopped
20 g spring onions, thinly sliced
100 g tomatoes, thinly sliced
2,5 ml frozen Thai lime, grated (or 2 dried Thai lime leaves)
30 ml fresh lemon juice
Heat oil in a deep pot. Season fish with salt and black pepper and roll it in the flour. Deep-fry until crisp and golden brown. Drain on kitchen towels and let cool. Combine remaining ingredients in a large mixing bowl and add fish. Mix well and season with salt and black pepper to taste. Serve cold with fresh bread.
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