600 grams firm white fish fillets
2 cloves garlic, chopped
½ teaspoon sea salt
1 shallot, chopped
1 long green chilli, seeded and chopped
1 teaspoon ground turmeric
1 teaspoon caster sugar
1 tablespoon fish sauce
1 tablespoon vegetable oil
1 cup rice flour
3 tablespoons vegetable oil
small handful of dill, thinly sliced red onion, roasted peanuts
hot cooked jasmine rice
Marinade: Put the garlic, salt, shallot, chilli, turmeric and sugar in a mortar or small food processor and pound or process to a paste. Stir in the fish sauce and oil.
Put the fish and the marinade in a shallow dish and turn to coat well. Cover and refrigerate for at least 1 hour and up to 24 hours.
To cook: Put the rice flour in a shallow dish and gently turn the fish in the flour, pressing it on to adhere, taking care not to knock off the marinade. Shake off the excess flour. Heat the oil in a large sauté pan and cook the fish on both sides until golden and just cooked through. Don’t have the heat too high or the rice flour will burn. Drain on kitchen towels and transfer to a serving platter. Serve with hot cooked rice and scatter with the dill, red onion and peanuts.