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Crispy Fluffy Fish with Zesty Green Mango Salad

A delightful dish combining crispy fried fish and a refreshing green mango salad, perfect for gatherings or family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fish
  • 250 g white fish meat (tilapia or cod) Fresh fish is vital; look for firm fillets without any strong fishy smell.
  • 1 tsp soy sauce Helps to tenderize the fish and adds a touch of umami flavor.
  • Oil for frying neutral oil like canola or vegetable Use oil that withstands high heat.
  • 3 Tbsp roasted peanuts Adds crunch; try to buy unsalted to control the saltiness of the dish.
For the Mango Salad
  • to taste Thai chilies Adjust based on your spice preference; dried chilies can be an alternative.
  • 2 Tbsp finely chopped palm sugar If unavailable, brown sugar can be a suitable substitute.
  • 2 Tbsp fish sauce Look for high-quality brands for the best flavor.
  • 2 Tbsp lime juice Freshly squeezed is ideal for a vibrant taste.
  • 1/2 shallot thinly sliced Adds aromatic flavor to the salad.
  • 1 heaping tablespoon dried shrimp (or bonito flakes) Choose based on your taste preferences.
  • 1 sour green mango, julienned If sourcing a green mango is tricky, try using a firm unripe variety.
  • 2 Tbsp chopped cilantro Fresh herbs brighten the dish.

Method
 

Preparation
  1. Cut the fish into chunks and season them with soy sauce. Steam the chunks for about 5 minutes until cooked through, then let them cool slightly.
  2. In a mortar and pestle, pound Thai chilies to liberate their flavors. Add palm sugar and mash into a paste. Stir in fish sauce and lime juice until the sugar dissolves. Add the dried shrimp, shallots, and julienned mango. Let the salad sit for flavors to meld.
  3. Place the cooked fish into a piece of muslin and gently squeeze out any excess liquid.
  4. Transfer the fish to a wide bowl and pound it until it becomes fluffy, ensuring there are no chunks remaining.
Cooking
  1. Heat oil in a wok to 400°F (200°C). Carefully fry half of the fish mixture, pressing it down occasionally to achieve even browning, until golden—this should take about 5-6 minutes.
  2. Once the fish is perfectly crispy, transfer it to a paper towel-lined plate for draining.
  3. Repeat the process with the remaining fish.
Serving
  1. On a plate, serve crispy fish, sprinkle with roasted peanuts, and offer the mango salad on the side. This dish pairs perfectly with fluffy jasmine rice.

Notes

Timing is key: Fry in batches to avoid overcrowding the pan. Quality counts: Select high-quality fish for the best flavor. Leftover fish can be stored in the fridge for up to 2 days.