Crispy Fish Salad Recipe With Pineapple The Sydney Morning Herald Logo Good Food Logo Good Food Logo

Ingredients

• 350g firm white fish fillets such as snapper or blue-eye
• ½ cup plain flour
• ¼ cup cornflour
• ½ tsp salt
• about 1 litre of vegetable oil, for shallow frying
• 1 continental cucumber, peeled, deseeded and julienned
• 1 small carrot, peeled and julienned
• ​ 1 red onion, finely sliced
• ½ cup cherry tomatoes, halved
• ½ cup Vietnamese mint leaves
• 1 cup fresh pineapple, cut into thin slices Dressing
• 1 tbsp lime juice or lemon juice
• 1 tbsp rice vinegar
• 1 tbsp castor sugar
• 1-2 tbsp fish sauce, to taste
• 1 tsp grated ginger
• 1 bird's-eye chilli, finely chopped (seeds removed, if you wish)