Name: Crispy Seabass with Sweet and Sour Sauce
Cook time: 10 min
Yield: 2
Cuisine: Asian
Ingredients: 2 seabass, filleted, weighing approximately 350-375g each; Cornflour, for dusting; salt; black pepper; Pinch of chilli powder; For the sauce; 3 tbsp vegetable oil, plus extra for frying; 10 Thai shallots or 2 banana shallots, finely chopped; 2 tbsp chopped garlic; 1 tbsp grated ginger; 1 birds eye chilli, finely chopped; 300g cherry tomatoes; 1/2 tsp chilli powder; 1 tbsp tomato puree; 2 tbsp rice vinegar; 2 tbsp grated palm sugar; 1 tbsp fish sauce; 100ml water; 1 tbsp roughly chopped coriander; 2-3 spring onions, thinly sliced diagonally; 1 lime