Crisp tamarind fish with Thai mango salsa

Step 1

To make lime caramel, combine sugar and ¼ cup (60ml) water in a small heavy-based pan over medium-high heat. Cook, stirring, without boiling, until sugar dissolves. Bring to the boil. Boil, without stirring, for 12 minutes or until a deep golden in colour (swirl pan gently to colour evenly towards the end of cooking time). Meanwhile, process remaining ingredients in a small food processor until a smooth paste forms. As soon as the caramel is deep golden, carefully add paste to pan; the mixture will bubble fiercely. Increase heat to high; stir sauce until toffee pieces are melted.

Step 2

Peel mango; cut flesh into long thin matchsticks with a V-slicer, julienne peeler or mandoline. Transfer to a bowl. Cut cucumber into long thin matchsticks with a V-slicer, julienne peeler or mandoline; transfer to bowl with mango.

Step 3

Rinse fish; pat dry with paper towel. Cut diagonal slashes in fish 2cm apart on both sides. Place flour on a plate; dust fish in flour, shaking to remove excess.

Step 4

Heat oil for deep-frying in a large wok over high heat until 180C or a cube of bread dropped in the oil takes 15 seconds to brown. Cook fish for 5 minutes each side or until golden and just cooked through. Carefully transfer to a plate lined with paper towel to drain.

Step 5

Add chilli and herbs to mango mixture; toss to combine.

Step 6

Top fish with peanuts and fried shallots; serve with caramel, mango salad and lime wedges.