Crispy fish with garlic & chilli on herby lime courgette noodles

This recipe is reminiscent of the green papaya salads you get in Thailand, but brought back to the British Isles by the use of a colossal curvaceous courgette. It's proper hit you in the face fresh flavourful food.

Ingredients
2 tablespoons of sunflower oil
1 table spoon of sesame oil
2 tablespoons of brown rice flour
1 tablespoon of sesame seeds
2 white fish fillets, (I used frozen Hake, which was a bit too soft)
2 cloves of garlic, crushed
1/2 a chilli bomb pepper (or more if you like - I cant handle very much spice), de-seeded & finely chopped
1/4 of a cup of something fizzy (I used pear cider)
3 spring onions, sliced
1 tablespoon of light soy sauce
1 small packet of fresh coriander, roughly chopped
1/4 of a small packet of fresh mint, the same of fresh basil, roughly chopped
1 extremely large courgette, cut into long fine strips using a mandolin
1 green pepper, finely shredded
juice & zest of 1 lime
salt & black pepper
Method
Chuck the courgette, green pepper, herbs, onions, soy sauce & lime into a bowl and toss. Divide between plates.
In a bowl mix together the rice flour, sesame seeds, a little salt and your fizzy liquid to make a smooth batter. 
Heat the oils in a pan over a medium heat, add in the garlic and chilli and fry for 3 minutes. This will take the edge off of the chilli heat and allow the garlic to become beautifully fragrant. In the meantime cut the fish fillets into (inch-ish) chunks and coat well in the batter. 
Turn the heat up to high and add the fish to the pan (be careful it might spit - got me in the face!) Fry for around 6 minutes, turning frequently, until deeply golden and crispy. Pour all of the pans contents over the courgette mixture and eat immediately. Serve with a wedge of lime and more chilli on the side for those that can handle it.


Serves 2 or 3. Prep time 10 mins (longer if you dont have a mandolin). Cooking time 10 mins.