Crispy skinned Kingfish

serves 6

125ml lime juice                                  2 cups bean sprouts
70ml fish sauce                                   1 cup fresh coriander leaves
45g chopped palm sugar                      1/2 cup fresh mint leaves
1 lime zested                                      vegetable oil for cooking
1 large fresh red chilli seeded and        6 x 150g pieces Kingfish fillet
chopped finely                                    50g toasted peanuts, chopped
1 green mango                                   50g deep fried shallots

1 red capsicum
1 yellow capsicum
1 long cucumber

To make the dressing, mix the lime juice and fish sauce. Add the palm sugar to the mixture, stirring
until it is dissolved. Add the lime zest and chilli, mix and set aside.
Peel and grate the green mango. Finely slice the capsicum and cucumber. Mix with the bean
sprouts, coriander and mint le aves and ladle over some of the dressing.
In a large frypan heat vegetable oil until hot. Cook the Kingfish fillets, skin side down, until the skin
is golden and crisp. Turn the fillets and fry until cooked. To serve, place a pile of the salad onto each
plate. Top with a piece of Kingfish, skin side up. Sprinkle over the chopped peanuts and shallots.