Battered Fish and Mango Kerabu

I was passing through the school canteen's kitchen when I saw about twelve unripe mangoes on one of the tables.  I knew the proprietor, Kak Yam, would be making Mango Kerabu to sell for lunch, and so before that happened, I asked her if I could buy one of the mangoes to make my own Kerabu.  I was thrilled when she agreed because I had imagined this dish the moment I saw the unripe mangoes!

And so, the next stop after school, was the nearest market to get some fish fillets and other ingredients for the dish.  I didn't find any suitable fresh fish for the dish, so I bought the next best thing; frozen Dory fish fillet.  Quite expensive but the taste is neutral enough to carry the flavors in the Mango Kerabu!  The rest of the ingredients were waiting at home!

• 600g Dory fish fillets
• 1/2 cup plain flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup plain water
• 1 cup vegetable oil

Mix the flour, baking powder, salt and water to form a dipping batter.  Then, dip the fish fillets evenly in the flour.  Heat the oil in a pan and then fry the fish until golden brown.  Dish out and put on some absorbent paper towels.

For the Mango Kerabu

• 1 large semi-ripe mango, shredded
• 5 shallots, sliced thinly
• 2 tsp freshly ground black pepper
• 1 tbs dried anchovies, pounded
• 1/2 cup shredded coconut, toasted
• Juice of 1 large lime
• 5 shallots, sliced *
• 4 cloves garlic, sliced *
• (both the ingredients marked * fried to make onion crisps)

Mix all the ingredients together.  Season with salt to taste.  Serve this Mango Kerabu on top of the Battered Fish.