This is one of my Thai dishes that I always cook for my friends when I invite them. Easy and simple (if you have a deep-fry machine) and I never disappoint with it!
You can also eat the mango salad alone or serve it with other food like japanese shrimp tempura as a starter.
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INGREDIENTS
(serves 2)
+ Whole fish, about 500 g
(I use the fish called ‘Dorade Royale’ in french. It’s a kind of Bream fish.)
+ Pinch of salt
+ Raw young mango strips 150 g (See note)
+ Carrot strips 40 g
+ Red onion 1
+ Fish sauce 1.5 tbsp.
+ Sugar 2 tbsp.
+ Roasted peanut 25 g.
+ Chili 2 (optional)
+ Peanut oil for deep-fry
Note:
Young mango is an unripe mango which gives an intensely sharp flavour. They are mainly two kinds of mango from Thailand which are available in Asian grocery shops which have green skin. Look for the raw sour one, called MaMaung Piew (มะม่วงเปรี้ยว) in Thai.
If you can not find it, you can replace with Granny smith apple, cut into long thin strips. However, in my opinion, I prefer the salad from mango than granny smith apple.
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STEP BY STEP
1. Rinse the fish under cold water. Drain and pat dry with kitchen paper before cutting 3-4 deep slits in each side. Season well with salt.
2. Peel the mango and shred it with a shredder or on a mandoline. Do the same with a carrot.
3. Thinly slice the onion and chop the chili.
4. Heat the oil to 180 ํC.
5. When the oil is ready, add the fish and deep-fry until both side are browned and slightly crispy, about 20-35 mins, depending on the size of fish.
***If you do not have a deep-fry machine, I suggest to get it! 😀 It’s a useful item, it makes my life easier when deep-fry cooking and leads to less mess in the kitchen.
6. Meanwhile, dissolve sugar with fish sauce in the large bowl.
7. When the fish is ready, just before serving, add mango, carrot, onion and chili in the bowl, mix well.
8. Top the salad with ground peanut before serving.
—Enjoy cooking and eating!!! 😀
HolyPrettyApple 