600 g cod - remove skin and slice in half
25 g plain flour
Oil for frying

The batter:
100 g self-raising flour
1 egg
200 ml coconut milk
2 tbsp Nam Pla (fish sauce)
Pinch salt

The sauce:
2 shallots - finely chopped
3 cm fresh ginger - finely chopped
2 clove garlic - crushed o finely chopped
4 tbsp caster sugar
1 tbsp Nam Pla (fish sauce)
3 tbsp rice vinegar or white wine
3 oranges or blood oranges - juice only

To serve:
4 spring onions - finely sliced lengthways
Handful coriander leaves
2-3 red chilli - remove seeds and finely sliced

METHOD

To make the batter, place the flour, egg, coconut milk, fish sauce and a little sauce in the food processor and combine well (or beat in a bowl with a whisk).

Heat the oil for frying.

Place the flour on a plate, cover both sides of the fish in the flour and dip into the batter, before carefully placing them in the hot oil.

Turn the fish once and continue frying until golden. To avoid the fish sticking together, fry the fish in batches (2 or 3 at a time). Once the fish is ready, drain on kitchen paper.

The make the sauce, place 2 of the onions and the remainder of the ingredients in a saucepan and quickly bring to the boil for approximately 5 minutes.

Place the fish in a bowl and pour over the sauce.

Serve with the fresh coriander, chilli and spring onions.

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