Thai style mango fish

Other

4 servings

Easy

1 hour

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Fried fish seated on a bed of raw mango salad; spicy with red chillies, crunchy with peanuts and awesomely scented with coriander and kaffir lime leaves and spring onion.

Ingredients

For fish :

• 2 medium pieces Indian mackerel/tenggiri
• 1/2 tsp ginger paste (good to remove raw fishy smell)
• Salt (for taste)
• Crushed black pepper (for taste)
• Oil (for frying)

For mango salad :

• 1 small green mango (remove skin and cut into thin stripes)
• 4 shallots (sliced thinly)
• 2 red chillies (sliced thinly)
• 2 birds eye chillies/chilli padi (sliced ; optional)
• 2 little sprigs coriander leaves (chopped/sliced)
• 2 little sprigs spring onion (chopped/sliced)
• 3 kaffir lime leaves (3 to 4 ; chopped/sliced)
• 2 tbsp crushed peanuts
• 1 tsp crushed/powdered palm/ white sugar
• Salt (taste first please before adding)

Preparation

• For fish :
  Rub ginger, pepper and salt generously over fish.
  Deep fry, remove and keep aside.
• For mango salad :
  Gently toss all ingredients together.
  Lay out on a serving plate.
  Place fish over.

Nava-k

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