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Crispy Fluffy Fish with Green Mango Salad

A delightful dish featuring fluffy fish paired with a zesty green mango salad.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian, Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Fish
  • 250 g white fish meat (like tilapia or cod) Ensure fresh fish for the best flavor and texture.
  • 1 tsp soy sauce Use gluten-free soy sauce if necessary.
For the Mango Salad
  • 1 sour green mango julienned
  • 2 Tbsp finely chopped palm sugar Brown sugar can be a substitute.
  • 2 Tbsp fish sauce Use a reliable brand for authentic flavor.
  • 2 Tbsp lime juice Fresh lime juice is preferred.
  • 1/2 shallot thinly sliced
  • 1 Tbsp dried shrimp, chopped, or bonito flakes
  • 2 Tbsp chopped cilantro
  • 3 Tbsp roasted peanuts

Method
 

Preparation
  1. Cut the fish into chunks and season with soy sauce. Steam the fish for about 5 minutes until fully cooked, then let it cool.
  2. While the fish is steaming, prepare the mango salad by pounding the Thai chilies in a mortar and pestle until fragrant. Add palm sugar and mix, then stir in fish sauce and lime juice until dissolved. Incorporate dried shrimp and shallots, and fold in the julienned mango.
  3. Once the fish is cool, wrap it in cloth and squeeze out excess liquid. Pound gently until fluffy.
Cooking
  1. Heat oil in a wok or deep pot to about 400°F (200°C). Fry half the fish for 3-5 minutes until golden brown, then let it drain on paper towels. Repeat with remaining fish.
Serving
  1. Plate the fish, sprinkle with roasted peanuts, and serve with a generous portion of the vibrant mango salad.

Notes

Store leftovers in an airtight container in the fridge for 1-2 days. The mango salad can be prepared a few hours in advance to maintain crunch.