500g (1lb) skin-on mackerel fillet (you can also use any other firm white fish e.g. swordfish, barramundi or snapper)
2 tsp sea salt
1 tbs fish sauce
1/2 tbs white sugar
2 tbsp Thai red curry paste
1 egg
¼ cup finely sliced snake beans (alternatively use green beans)
4 makrut lime leaves, destemmed, finely chopped
vegetable oil, for frying
Dipping Sauce:
2 tbsp finely diced cucumber
1/2 small red shallot or eschallot, sliced
1 tbsp finely chopped coriander (cilantro)
1 tbsp roasted, chopped peanuts
¼ cup Marion’s Kitchen Spicy Sweet Chilli Sauce (Find out where to buy)
Above and beyond! WINNER!
I hosted a “bring a plate” seafood themed luncheon yesterday and someone who doesn’t really cook, cooked these and they took the leaderboard by storm! So tasty and fresh… the dipping sauce was delectable. Every single one of us were moaning and ooh-ing as we ate! I asked him for the recipe – and yet again, Marion dishes up a winner. Thank you!