Ingredients
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4, gourami Fish filletsFor the fish
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1 cup All-purpose flourFor the fish
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1 teaspoon SaltFor the fish
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1 teaspoon Black pepperFor the fish
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2, beaten EggsFor the fish
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1 cup BreadcrumbsFor the fish
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Vegetable oil, for fryingFor the fish
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2 cups Shredded cabbageFor the spicy salad
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1, thinly sliced CucumberFor the spicy salad
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1, grated CarrotFor the spicy salad
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1, thinly sliced Red bell pepperFor the spicy salad
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1, finely chopped Green chili
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2 tablespoons Chopped cilantro
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2 tablespoons Chopped mint leaves
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2 tablespoons Fish sauce
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2 tablespoons Lime Juice
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1 tablespoon Soy sauce
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1 tablespoon Honey
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1 clove, minced Garlic
Directions
- Prepare the fish:
- Pat the gourami fish fillets dry with paper towels. Season them with salt and black pepper.
- In separate shallow bowls, place the flour mixed with salt and pepper, beaten eggs, and breadcrumbs.
- Dip each fish fillet first into the flour mixture, then the egg, and finally coat it with breadcrumbs.
- Heat vegetable oil in a pan over medium heat. Fry the fish fillets until golden brown and crispy on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
- Make the spicy salad:
- In a large bowl, combine shredded cabbage, cucumber slices, grated carrot, sliced red bell pepper, chopped green chili, chopped cilantro, and chopped mint leaves.
- In a small bowl, whisk together fish sauce, lime juice, soy sauce, honey, and minced garlic.
- Pour the dressing over the salad and toss until well combined.
- Serve:
- Place the crispy gourami fish fillets on a serving plate.
- Serve the spicy salad alongside the fish.
