Name: Thai Crispy Fish with Mango Salsa Recipe by Chef McDang
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Ingredients: 2 serpent head fish fillets; 3 tablespoons fish sauce; 1 ground nut oil; 1 chili peppers; 2 tablespoons fish sauce; 1 teaspoon sugar; 2 lime juice; 1 green mango; 2 shallots; 1 lemongrass; 2 tablespoons cilantro; 2 spring onions

Thai Crispy Fish with Mango Salsa Recipe by Chef McDang

Chef Author: McDang Cooking Method: Fry Cuisine: Thai Courses: Main Course

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Prep Time 30 min Cook Time 10 min Total Time 40 mins Difficulty: Intermediate Servings: 2

Instructions

The fillets should be marinated in 3 tablespoons of fish sauce.

Take a five-minute break.

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Warm the wok's oil (ensure that the oil is no more than halfway up the wok).

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Deep fry the fish for 5 to 6 minutes at a temperature of 350 degrees Fahrenheit, or until golden brown. Remove from the oil, then drain on a platter covered with paper towels.

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Make salsa

Thai chili peppers are roughly ground in a pestle and mortar to create the salsa dressing. Put the peppers in a salad bowl.

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Season the dressing

Fish sauce adds salt, sugar adds sweetness, and lime juice adds sourness to the dressing.

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In the salad bowl, combine the mango, shallots, lemongrass, coriander, and spring onions.

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Serve

Pair the crispy fish with the mango salad.

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Thai Crispy Fish with Mango Salsa Recipe by Chef McDang