Vietnamese red snapper

• 1 beet
• 1 carrot
• 1 pumpkin
• 1 small red onion
• 1 small cabbage or red cabbage
• 1 mango
• 4 fresh red snapper fillets or any other fresh white fish, about 150g each
• 1/2 cup kimchivinaigrette

• 1/2 cup fish sauce
• 4 g fresh mint
• 4 g fresh basil
• 4 g coriander
• 1 cup buttermilk
• 1 cup flour
• 1 cup cornstarch
• ¾ cup vegetableoil

FOR THE FISH SAUCE:

• ½ cup fish sauce
• 500 g limes, seeds removed
• 50 g sugar

FOR KIMCHI VINAIGRETTE:

• 1 cup kimchi
• 2 tablespoons soy sauce
• 1½ tablespoons sesame oil
• ¾ tbsp rice vinegar

FOR THE BUTTERMILK:

• 1 cup milk
• 2 limes, seeds removed
• Salt to taste
• Pepper to taste

1. Mix the milk with the lime juice and season with salt and pepper.
2. Julienne the beet, carrot, pumpkin, red onion and red cabbage.Set aside.
3. Peel and cut the mango into cubes and set aside.
4. Mix the cornstarch and flour. Dip the fish fillet in the buttermilk and then in the flour mixture. Fry the floured-coated fish in vegetable oil.

FOR KIMCHI VINAIGRETTE:

• Mix all ingredients in a bowl and whisk. Set aside.

FOR THE FISH SAUCE:

• Combine the fish sauce, sugar and lime juice in a bowl, whisk together and set aside.