Serves 4

For the dressing

  • 3 tbsp toasted sesame oil
  • 1 tbsp white wine vinegar or rice wine vinegar
  • 1 tbsp sweet chilli sauce
  • 1 tbsp soy sauce (such as Ketjap Manis)
  • 1 tsp sesame seeds
  • Zest & juice ½ lime
  • 1 tbsp fresh ginger, finely diced or grated
  • Sea salt & freshly ground black pepper

For the salad

  • ½ red onion, quartered and thinly sliced
  • ½ carrot, peeled and cut into thin strips
  • 2 radish, thinly sliced
  • 1 tsp chopped coriander

For the whiting

  • 4 x full whiting fillets, skinned, and bones removed
  • 200g plain flour
  • 2 tsp sesame seeds
  • 1 tsp chilli powder
  • 2 tsp mild curry powder
  • ¼ tsp white pepper
  • 3 egg whites
  • 100ml cream
  • Mixed salad leaves to serve


For the dressing:

  1. Mix all the ingredients together in a bowl and set aside

For the salad:

  1. Place the vegetables in a bowl and add 2-3 spoons of the prepared dressing
  2. Combine everything and set aside for 30-40 minutes to allow the flavours develop

For the whiting:

  1. Preheat a deep fat fryer to 190C
  2. Cut the whiting into large pieces, approximately 1 inch wide & 1 ½ inches long
  3. In a shallow dish mix together the flour, sesame seeds, chilli powder, curry powder and white pepper
  4. Blend the egg whites and cream together in a large bowl
  5. Place the prepared whiting in and let the rest if possible for 30 minutes in the egg white mixture
  6. Toss in the flour until well coated, shaking off any excess and place onto a plate
  7. Carefully place the coated whiting in the fryer and cook for 1-2 minutes until golden brown
  8. Cook in batches if needed
  9. Rest on kitchen paper and keep warm while you cook the remainder

To serve:

  1. Arrange the whiting on the plate followed by the prepared oriental salad
  2. Add some mixed salad leaved and drizzle over the dressing