Mauritius fish salad

(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.