AT A GLANCE
|01||For sweet and sour chilli sauce, heat oil in a saucepan over high heat, add garlic and shallot and stir occasionally until light golden (5-10 minutes). Add chilli, prawns and galangal and fry until fragrant (5-10 minutes). Drain (reserve oil) and pound in a mortar and pestle until coarsely ground. Return to saucepan with remaining ingredients (adjust seasoning to taste) and stir over high heat until reduced to jam consistency (3-5 minutes), then stir in reserved oil, remove from heat and set aside to cool. Makes about 375ml. Chilli sauce will keep refrigerated for 2 weeks.|
|02||Preheat oven to 180C. Scatter coconut on an oven tray lined with baking paper, roast until light golden, stirring occasionally (10-15 minutes), set aside.|
|03||Heat oil in a deep-fryer or wok to 180C. Add barramundi and deep-fry until golden and crisp (4-6 minutes; be careful as hot oil will spit). Fish may break up as it cooks; this is normal. Drain on absorbent paper, break into small pieces and transfer to a bowl. Add roast coconut, green mango, mint and half the sweet and sour sauce, toss to combine, then transfer to a plate.|
|04||Deep-fry half the basil (optional) until crisp (10-20 seconds; be careful as hot oil will spit), remove with a slotted spoon and scatter over salad with remaining fresh basil. Serve warm with a extra sauce to the side.|
Note For tamarind pulp, soak fresh tamarind in
hot water, then strain it to remove fibres and seeds.
Alternatively, use half the quantity of a good-quality pulp
concentrate from an Asian grocer.
Mature coconuts are sold with the outer shell and outer husk removed; the inner husk is brown and hairy. They contain a small amount of liquid and a crunchy white flesh used for making coconut milk and cream. Mature coconuts are available from supermarkets and Asian grocers. To open a mature coconut, pierce two of the eyes (we used a screwdriver) and drain the liquid. Tap firmly around the circumference with the back of a large knife, rotating the coconut with each tap until the shell cracks open. If the coconut smells fermented or the flesh isn't pure white, it's a bad nut.
CRISP, OFF-DRY RIESLING. , suggested by MAX ALLEN