For The Fish (A)
1 medium size (about 400g) black pompret/bawal hitem
1 tsp turmeric/kunyit powder
1 tsp chilli powder
1/tsp rice flour
1 tsp corn flour
Salt for taste
Oil for frying
For The Mango Salsa (B)
1 (about 180g) mango - remove skin and cubed
1 (about 150) onion - sliced
3 birds eye chillies (or red chillies) - sliced
1 inch ginger - sliced into stripes
2 stalks coriander leaves - sliced
1 tbsp fish sauce
1 tsp brown sugar
Salt (if needed)
For The Fish
Coat and rub fish with ingredients listed in A.
Deep fry, drain and place on a serving tray.
For The Mango Salsa
Heat oil and sauté onion, chillies and ginger.
Add fish sauce, sugar and salt,
Off the heat.
Quickly stir and combine in cubed mangoes and coriander leaves.
Top over fried fish.