Instructions: Put the flour egg coconut cream fish sauce and a good shake of salt into a processor and whizz together to make a fairly sloppy batter (or simply beat together using a whisk).

It may taste slightly oversalted but this will go once the batter hits the oil.

Leave the batter to stand while you make the relish.

Mix together the vinegar sugar garlic and ginger until the sugar has dissolved. Add the cucumber shallots and chilli and leave to stand while you get on with deepfiying the fish.

Heat the oil in a solid saucepan or chip pan until a small dollop of batter dropped into it gently fides without browning too fast. (If you have a chip pan dont use the basket as the batter uill hitch on to the mesh and glue itself to the bottom of the basket.)

Meanwhile slice each fillet of fish into approximately four triangular shapes dust with flour dip into the batter and deepfiy in the hot oil four pieces at a time until golden brown (about 23 minutes depending on size).

You may need to roll them around a bit so that they dont overdo on one side. Scoop out with a meshed spoon or small sieve and drain on kitchen roll.

Repeat with all the fish.

Stir the coriander leaves into the relish and divide between four small bowls then serve the battered fish alongside. Eat immediately breaking open the coconut fish panels dipping in the vinegar and piling on some relish.

Fingers are fastest.

You could use coconut milk for this (about 150 ml) but coconut cream available from sainsburys and most other supermarkets will give more oomph to the batter. This batter also works well on other white fish salmon squid and prawns.

Serves 4

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