Separate egg, set egg white aside to cool. Wash one lime with hot water and grate peel. Squeeze all limes.
Mix coconut milk, egg yolks, lime zest, 2 tablespoons juice, 3 tablespoons water, 2 pinches salt, 1 pinch sugar and a tiny bit of cayenne pepper. Stir egg yolk mixture thoroughly with 100g flour and let dough set for 20 to 30 minutes.
Rinse cooled fish fillets, dry and cut into strips about 5 cm long. Mix 4 tbsp lime juice and Tabasco. Remove peel from garlic, squeeze and add. Marinate the fish strips in it.
For the dip, rinse cilantro and scallions. Trim herb leaves and onions very much. Score peppers lengthwise and remove seeds. Rinse pepperoni halves and cut into rings.
Mix everything with 4 tbsp lime juice, the orange juice, the sesame oil and a little salt and sugar.
Whip the egg whites until stiff, fold first one half, then the remaining whites into the batter. Heat plenty of oil in a deep frying pan. Turn fish strips first in 30g flour on the other side, then pull through the batter, drain and fry in the hot oil for approx. 5 min. until crispy.
Serve with coriander dip.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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