Thai style mango fish

4 servings
40 min
20 min
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.


Number of serving: 4

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)


  • 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.


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