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Method
1.
Marinade the fillets in a few tablespoons of fish sauce. Leave
for 5 minutes.
2.
Heat the oil in wok (ensure that the oil is no more than halfway
up the wok) . When very hot, deep fry the fish until golden
brown and fluffy, then remove from the oil and drain.
3.
Make the salsa dressing by pounding the Thai chilli peppers
roughly with a pestle and mortar. Transfer the chillies into
a salad bowl.
4.
Season the dressing with fish sauce for saltiness, sugar for
sweetness, and the lime juice for sourness.
5.
Put the shredded mango, shallots, lemongrass, coriander and
spring onions into the salad bowl and toss.
Serve the mango salad with the crispy fish.
Recipe by McDang
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