INGREDIENTS
½ cup plain flour
1 teaspoon salt
700g Yellowfin Bream fillets, skin off, bones removed, cut into 6cm strips
Peanut oil, for shallow-frying
METHOD
Start the Vietnamese Salad: Combine rice vinegar, sugar, fish sauce and pepper. Add the onion and leave to marinate. Combine cabbage, carrot, celery, asparagus, peanuts and mint in a large bowl and set aside.
Place flour and salt in a large freezer bag, add the fish strips and shake well to coat. Place fish in a colander and shake well to remove excess flour.
Heat a large frying pan over a medium heat; add just enough oil to cover the base of the pan. Add fish pieces in a single layer (you may need to cook in batches), turn gently after 1 minute and cook for a further 30 seconds. Remove and drain on paper towel.
Finish the Vietnamese Salad: add peanut oil, onions and their marinade to the vegetable mixture and gently toss to combine.
Place salad on a platter, top with fish and serve.
