Crispy Thai Fried Fish and Green Mango Salad
Crispy Thai fried fish is paired with a sour green mango salad that is at once tangy, salty, and sweet in every bite.
Yield: 4 servings
  • 1 small tart green mango
  • 12 oz skinless salmon fillet, cut into 1-inch cubes
  • ½ tsp salt
  • ½ cup rice flour
  • vegetable oil, for deep-frying
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 2 tsp packed light brown sugar
  • 2 fresh bird's eye chiles, minced
  • 1 large shallot, thinly sliced
  • ¼ cup packed fresh cilantro
  • ¼ cup packed fresh mint
  • ½ cup toasted cashews
  1. Peel the mango and grate it into thin strips that are about 3-inches long. Set aside.
  2. In a bowl, season the fish with the salt. Spread the rice flour in a shallow plate and toss the fish cubes in the flour, shaking off any excess. Arrange the fish cubes on a large plate, spread out so that they are not touching. Allow to rest for 10 minutes.
  3. Pour the oil to a depth of 2 inches in a wok or Dutch oven. Heat until it reaches 325-350F. Add a third of the fish cubes to the hot oil and fry until light golden and crispy, about 8-10 minutes. Using a fine mesh skimmer, transfer the cooked fish to a paper towel-lined plate. Repeat with the remaining fish.
  4. For the salad, stir together the lime juice, fish sauce, and sugar in a medium bowl until the sugar has completely dissolved. Add in the chiles, shallot, and mango. Toss well. Season to taste with salt, sugar, or more lime juice as desired. Add in the cilantro and mint and toss to combine again.
  5. When ready to eat, divide the fried fish, mango salad, and cashews among serving plates. Eat immediately.
Recipe is from Simple Thai Food
Recipe by Joanne Eats Well With Others at