Vietnamese Crispy Fried Sea Bream

Servings: 2
Cook Time: 15 minutes
Prep Time: 5 minutes
Ready In: 20 minutes

Ingredients:
1 whole sea bream cleaned and scaled (snapper and tilapia are perfect as well).
1 egg white
2 teaspoons potato starch
Vegetable oil for deep frying
1 large handful of green mango

Dipping fish sauce: (make this sauce first and set aside to use once fish is cooked)
3 tablespoon fish sauce
3 tablespoon rice vinegar
2 tablespoons sugar
1/2 garlic clove sliced finely
1 teaspoon pickled chilli
Dash of lime
1 tablespoon ginger sliced into matchsticks
Handful of Spring onions, sliced

Mix all ingredients together until the sugar dissolves, then add ginger to the fish
sauce.

Spring onion infused oil: (make this before cooking fish and set aside to use when plating)
Handful of Spring onions, sliced
1 cup vegetable oil
To make spring onion oil place a cup of vegetable oil in a small saucepan on low heat.
Add the spring onions and cook them for 5 - 10 minutes then let it cool.

Directions:
1. Rinse the sea bream and pat it dry. Cut 2 shallow diagonal slits on each side of the fish, careful not to cut through to the bone, this will help the fish cook more evenly.

2. Mix the potato starch with the egg white and beat to form a batter.

3. Using your hands, coat the fish evenly on the inside and outside with the egg white mixture.

4. Heat the oil in a wok to 320°F (160°C) or until the tip of a wooden chopstick dipped in the oil creates bubbles.

5. Carefully slide the fish into the oil.

6. Cover with a splatter tray, turn the fish after 3 minutes, it should have a nice crispy golden skin on the cooked side, and cook for a further 3 min.

7. When the fish is browned on both sides, remove it from the hot oil and place it on some paper towels to drain off any excess oil.

8. Plate the fish, garnish with the shredded green mango. Pour over 2 tablespoons of the spring onion oil on top of the fish, and then add 3 tablespoons of the ginger fish sauce. Reserve a small bowl of the ginger fish sauce to serve on the side with the fish for dipping.

Serve with steamed jasmine rice.