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Crispy Fish Salad with Green Mango
200g (7 oz) catfish or other white fish fillets
500ml (18 fl oz) vegetable oil
10g plain flour
100g (4 oz) grated green mango or green apple
3 tbsp cashew nuts
Coriander leaves, to garnish
Sauce
2 1/2 tbsp fish sauce
2 tbsp fresh lime juice
2 tbsp palm sugar
2 shallots, peeled and sliced
1 red chili, sliced
Additional Information
Serving Size: 4
Instructions
- Steam the fish fillets in a steamer for about 10 minutes.
- Remove from the heat, pat dry with kitchen paper and use a fork to break the fish into pieces. Heat the oil in a medium, heavy-based frying pan, deep enough for the oil to cover the fish.
- Coat the fish pieces in the flour and deep-fry until golden brown. Remove the fish from the oil and drain on kitchen paper.
- Transfer the fish pieces to serving plate and top with grated green mango.
- To make the sauce put the fish sauce, lime juice and palm sugar in a bowl and stir until the sugar has dissolved, then add the shallots and chili. Mix well and pour over the fish and mango salad. Scatter the cashew nuts and coriander leaves and serve over the fish.
Note
Thai name : Yum Pla Duk Foo