Deep-Fried Perch With Chili Lime Dressing

• 3 medium carrots
• 2 small cucumbers
• 4 small whole ocean perch, cleaned
• None None Vegetable oil, for deep-frying
• 1/2 cup flour
• 2 tsp salt
• 2 tsp ground white pepper
• None None FOR THE CHILI LIME DRESSING
• 1/4 cup sweet chili sauce
• 2 tsp fish sauce
• 1/4 cup lime juice
• 1 tsp sesame oil
• 2 tbsp coarsely chopped fresh Thai basil
• 2 tbsp coarsely chopped fresh Vietnamese mint

1. Using vegetable peeler, slice carrots and cucumbers lengthwise into thin strips; combine in medium bowl.
2. For the chili lime dressing, whisk all ingredients and 2 tbsp water in a small bowl.
3. Discard fish heads; score each fish three times on both sides.
4. Heat vegetable oil in wok on medium-high heat. Combine flour, salt and pepper in medium shallow bowl; coat fish in flour mixture. Deep-fry fish, in two batches, until lightly browned and cooked through. Drain on paper towels.
5. Divide carrot mixture among plates. Top with fish and drizzle with chili lime dressing.

carrots, cucumbers, ocean perch, vegetable oil, flour, salt, ground white pepper, sweet chili sauce, fish sauce, lime juice, sesame oil, fresh thai basil, fresh vietnamese mint

Taken from recipes-plus.com/api/v2.0/recipes/35544 (may not work)