Crispy fish, mango and chilli salad

Instructions

1 In a large zip-lock bag, combine cornflour and chilli flakes and season with pepper. Add fish, seal bag and toss to coat, shaking off any excess cornflour.

2 In a large bowl, toss to combine lettuce, cucumber, onion, tomatoes, mango and herbs. In a small bowl, combine kecap manis, lime juice and chilli. Set aside.

3 In a large non-stick frying pan, heat oil over medium-high. Cook fish for 2 minutes on each side, or until golden and crisp. Drain on paper towels.

4 Divide salad among 4 plates. Top with crispy fish and drizzle with dressing. Serve immediately with lime to squeeze, on the side.