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
Units
Scale
- 200g whitebait
- 1/2 cup plain flour
- 1/2 cup fine semolina
- Sea salt
- Freshly ground black pepper
- Rice bran oil, or olive oil, for frying
- 1 cup bean shoots
- 1/4 cup wasabi peas
- 1/2 cup mint leaves
- 1/2 cup basil leaves
- 1/2 cup coriander leaves
- 1 young coconut, flesh scooped out
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon 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