Thai Crispy Fish with Mango Salsa Recipe by Chef McDang
Ingredients
- 2 serpent head fish fillets (can be substituted with snapper or catfish)
- 3 tablespoons fish sauce
- 1 ground nut oil (for frying)
- 1 chili peppers (Thai chili peppers, stem removed)
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 2 lime juice (2 limes)
- 1 green mango (peeled and shredded)
- 2 shallots (finely sliced)
- 1 lemongrass (stalk, stick finely sliced)
- 2 tablespoons cilantro (chopped fresh leaves)
- 2 spring onions (green part only, finely sliced)
For Salsa
Instructions
- The fillets should be marinated in 3 tablespoons of fish sauce.Take a five-minute break.
Warm the wok's oil (ensure that the oil is no more than halfway up the wok).
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.
- 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.
- Season the dressing
Fish sauce adds salt, sugar adds sweetness, and lime juice adds sourness to the dressing.
In the salad bowl, combine the mango, shallots, lemongrass, coriander, and spring onions.
- Serve
Pair the crispy fish with the mango salad.
Thai Crispy Fish with Mango Salsa