This is a divine twist on the classic fish, chips and vinegar combination. Just make sure the fish is sizzling and the spicy vinaigrette really chilled, to get the tastiest results.
3 tbsp white wine vinegar
2 limes, juiced
4 dried lime leaves, crumbled
1 medium chilli, finely sliced
1 carrot, finely sliced
3 spring onions, finely sliced
1 tsp white peppercorns
1 tsp black peppercorns
1tbsp palm sugar
6 tbsp olive oil
100g/3½oz plain flour
salt and pepper
2 fillets red mullet
sunflower oil, for frying
3cm/1½in piece ginger
small bunch of coriander
To a saucepan add the white wine vinegar and lime juice. Crumble in the dried lime leaves and add the finely sliced chilli (seeds removed if you don’t want it too hot), carrot and spring onion.
Now to balance the dressing out with some more aromatic notes, add the white and black peppercorns, palm sugar and the star anise. Add a couple of tablespoons of water and simmer for a couple of minutes to let the flavours infuse.
Turn off the heat and transfer the dressing to a bowl. When it’s cooled, pour in the olive oil and put in the fridge to get really cold.
Season the flour with a little salt and pepper. Dust the fish fillets with the flour, and then pan fry in a little sunflower oil. Give the fish five minutes each side till they have crisped up nicely.
While the fillets are cooking, finish the dressing off with some grated ginger and a small bunch of chopped coriander, or parsley if you prefer.
Serve the crisp fish with spoonfuls of the refreshingly chilled dressing.
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