Crispy Cod Fish with Mango & Sweet Chili Sauce

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Ingredients

  • 2 whole 100 Gram, Cod Fillet With Skin
  • 1/2 cups Tapioca Flour
  • 3 cups Vegetable Oil
  • 2 Tablespoons Thai Sweet Chili Sauce
  • 1/4 ounces, weight Carrot, Julienned ⓘ
  • 38 ounces, weight Young Green Mango, Julienned ⓘ

Instructions

  1. On the non-skin side, score fish fillets diagonally and then repeat and score in the opposite direction, leaving the skin to hold the resulting cubes together.
  2. Dust fillets with tapioca flour.
  3. Heat oil for deep frying and deep fry the fish until skin turns crisp and golden brown.
  4. Drain and place on serving plate.
  5. Spoon some sweet chili sauce over the fish fillet.
  6. Garnish with mint leaf, mango and carrots and serve.
  7. Note: You must eat the fish together with the mango and carrot with each bite to get the intended taste for this dish.

Nutrition & Diet Analysis (per serving)

194 kcal 10% DV
Protein Fat Carbs

Macronutrients

Protein 2g 4% DV
Total Fat 14.9g 19% DV
Carbs 13.8g 5% DV
Fiber 0.9g 3% DV
Sugar 2.4g 5% DV

Electrolytes

Sodium 322mg 14% DV
Potassium 41.8mg 1% DV
Cholesterol 13.5mg 5% DV

Vitamins & Minerals

Vitamin A 204.8mcg 23% DV
Calcium 22mg 2% DV
Iron 0.2mg 1% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

tapioca flour vegetable oil

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