Thai-inspired Fish and Chips


2 x 500 g small whole fish, scaled, gutted and cleaned
1 cup rice flour
vegetable oil, for deep-frying
800 g sweet potato (kumara), peeled and finely sliced cilantro leaves and lime wedges, to serve

Chili Sauce

3 long red chilies, deseeded and sliced
1/4 cup shredded ginger
2 tablespoons fish sauce
1/3 cup lime juice
1/3 cup caster (superfine) sugar


  1. Make the chili sauce. Place the chili, ginger, fish sauce, juice and sugar in a frying pan over medium-high heat and bring to the boil. Reduce heat and allow to simmer for 5 minutes or until syrupy.
  2. Cook the fish. Score the flesh of the fish and sprinkle with rice flour, shaking off any excess.
  3. Heat oil in a wok over high heat until very hot. Cook the fish, one at a time, for 2-3 minutes each side or until golden and crisp. Drain on absorbent paper and keep warm.
  4. Cook the sweet potato, in batches, until crisp, then drain.
  5. To serve, place the fish and sweet potato chips onto serving plates. Serve with the chili sauce, cilantro leaves and lime wedges.

Makes 2 servings.

Source: Donna Hay

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