Crispy Fish with Mango Salsa

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2 serpent head fish fillets (can be substituted with snapper or catfish)

3 tablespoons fish sauce

Ground nut oil, for frying

Salsa:

Thai chili peppers, stem removed

2 tablespoons fish sauce

1 teaspoon sugar

2 limes, juiced

1 green mango, peeled and shredded

2 shallots, finely sliced

1 stalk lemongrass, stick finely sliced

2 tablespoons chopped fresh cilantro leaves

2 spring onions (green part only), finely sliced