Peanut Crusted Fish

Ingredients

• 400 grams boneless fish fillets, cut into 2 inch pieces
• 1½ cup roasted unsalted peanuts
• Salt to taste
• 1 tablespoon ginger-garlic paste
• ½ teaspoon green chilli paste
• 2 teaspoons lemon juice
• Crushed black peppercorns to taste
• 2 spring onion bulbs, chopped
• 2-3 tablespoons chopped spring onion greens
• 2 teaspoons castor sugar
• 2 fresh red chillies, diagonally sliced
• 1 teaspoon chopped garlic
• A dash of dark soy sauce
• 3 tablespoons oil + for shallow frying
• 1 teaspoon finely chopped lemongrass
• ½ teaspoon red chilli flakes
• 2 tablespoons chopped fresh parsley
• 2 tablespoons dried breadcrumbs
• 3 eggs
• ½ cup cornflour

Method

1. Place the fish pieces in a bowl, add salt, ginger-garlic paste, green chilli paste, 1 teaspoon lemon juice and crushed black peppercorns and mix well. Set aside to marinate for 10-15 minutes.
2. For the dip, take spring onion bulbs in a bowl. Add spring onion greens, salt, castor sugar, fresh red chillies, remaining lemon juice, garlic, soy sauce and mix well.
3. Heat 3 tablespoons oil in a shallow non-stick pan and add it to the spring onion mixture and mix well.
4. Crush the peanuts coarsely in a mortar with a pestle. Add lemongrass, red chilli flakes, salt and parsley and continue to crush. Add breadcrumbs and mix well and spread this mixture on a plate. 
5. Break eggs in a bowl. Add salt, crushed peppercorns and whisk well.
6. Spread cornflour on a plate. Roll the marinated fish pieces in cornflour, dip in the egg batter and roll in peanut mixture.
7. Heat sufficient oil in a shallow non-stick pan. Place the fish pieces, a few at a time, in it and cook on both the sides for 2-3 minutes.
8. Arrange them on a serving platter and serve hot with prepared sauce.