Description
A deliciously refreshing journey through flavor, combining crispy fish with a vibrant green mango salad.
Ingredients
Scale
- 250 g white fish meat (tilapia or cod)
- 1 tsp soy sauce
- Oil for frying
- 1 sour green mango, julienned
- Thai chilies to taste
- 2 Tbsp fish sauce
- 2 Tbsp lime juice
- 1/2 shallot, thinly sliced
- 1 heaping tablespoon dried shrimp, chopped (or bonito flakes)
- 2 Tbsp finely chopped palm sugar
- 3 Tbsp roasted peanuts
- 2 Tbsp chopped cilantro
Instructions
- Prepare the fish: Cut your fish into 2-inch chunks, ensuring they’re uniform for even cooking. Season the fish with 1 tsp of soy sauce. Let it marinate for about 10 minutes. Steam the fish for 5 minutes until it’s fully cooked and opaque. Let it cool.
- Make the mango salad: In a mortar and pestle, pound the Thai chilies to your desired consistency. Add the palm sugar and continue to mash until it’s mostly dissolved. Mix in the fish sauce and lime juice, then toss in the dried shrimp, shallots, and julienned mango. Allow it to sit while you finish preparing the fish.
- Fluff the fish: Once the fish has cooled, wrap it in a clean cloth and gently squeeze out any excess liquid. Place it back in a bowl and pound it with a pestle or a heavy tool until it becomes fluffy.
- Fry the fish: In a wok, heat oil to around 400°F (200°C). You can test the oil’s readiness by dropping a small piece of fish in; it should sizzle immediately. Carefully add the fish (in batches if necessary) and fry until golden brown, about 3-4 minutes per side. Keep an eye on it—don’t let it burn! Drain the fish on paper towels.
- Serve: Plate the crispy fish topped with roasted peanuts and serve the tangy mango salad on the side. Enjoy with jasmine rice for a complete meal!
Notes
Storage Recommendations: Store leftover fish and mango salad separately in airtight containers in the fridge. The fish is best consumed within 2 days, while the salad will last for about 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg