CRISPY WHITEBAIT WITH YOUNG COCONUT SALAD
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Tiny, shimmery-skinned whitebait are tossed in a mixture of semolina and flour and lightly fried until crisp and golden. Served with a summer-spirited salad made from mint, basil, coriander, crunchy bean shoots, and wasabi peas.
Ingredients
- 200g whitebait
- 1/2 cup (120 ml) plain flour
- 1/2 cup (120 ml) fine semolina
- Sea salt
- Freshly ground black pepper
- Rice bran oil, or olive oil, for frying
- 1 cup (240 ml) bean shoots
- 1/4 cup (60 ml) wasabi peas
- 1/2 cup (120 ml) mint leaves
- 1/2 cup (120 ml) basil leaves
- 1/2 cup (120 ml) coriander leaves
- 1 young coconut, flesh scooped out
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 red chili, finely sliced
Instructions
- For the dressing, combine lime juice, fish sauce, palm sugar, and red chili in a bowl. Stir until the sugar has dissolved. Set aside.
- Preheat a little oil in a fry pan over medium-high heat.
- Combine the flour and semolina in a shallow dish. Season with sea salt and freshly ground black pepper.
- Coat the whitebait in the flour mixture, shaking off any excess.
- Fry the whitebait in batches for 2-3 minutes or until crisp and golden. Drain on paper towels.
- In a large bowl, combine the bean shoots, wasabi peas, mint leaves, basil leaves, coriander leaves, and young coconut flesh.
- Pour the dressing over the salad and toss gently to combine.
- Serve the crispy whitebait with the young coconut salad on the side.
Notes
- For a spicier kick, add more chili to the dressing.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- The whitebait is best served immediately to maintain its crispiness.
- Substitute young coconut with regular coconut if unavailable.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 12
- Carbohydrates: 20
- Fiber: 3
- Protein: 15
- Cholesterol: 50
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Frequently Asked Questions
Why does the coating use semolina alongside flour rather than flour alone?
The recipe combines equal parts plain flour and fine semolina (1/2 cup each) for the coating. Semolina’s coarser grain adds extra crunch and a golden, slightly grainy crust that sticks to the tiny whitebait better than plain flour alone, which can coat unevenly on very small fish.
What is young coconut and can I substitute regular coconut?
Young coconut has soft, jelly-like flesh that is milder and more delicate than mature coconut — it is scooped directly from the shell for this salad. The notes say regular (mature) coconut can be substituted if young coconut is unavailable; the flavor will be slightly richer and chewier.
What is palm sugar in the dressing, and what can I use instead?
Palm sugar is an unrefined sugar with a mild caramel-like sweetness used in Southeast Asian cooking. The dressing uses 1 tbsp dissolved in lime juice and fish sauce. Light brown sugar or coconut sugar are easy substitutes in the same quantity.
