Crispy Cod Fish with Mango & Sweet Chili Sauce

On the non-skin side, score fish fillets diagonally and then repeat and score in the opposite direction, leaving the skin to hold the resulting cubes together. Dust fillets with tapioca flour. Heat oil for deep frying and deep fry the fish until skin turns crisp and golden brown. Drain and place on serving plate. Spoon some sweet chili sauce over the fish fillet. Garnish with mint leaf, mango and carrots and serve.

Note: You must eat the fish together with the mango and carrot with each bite to get the intended taste for this dish.