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Crispy Fluffy Fish with Green Mango Salad

A delightful Southeast Asian dish featuring crispy, fluffy fish paired with a refreshing green mango salad, perfect for summer gatherings or casual dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Southeast Asian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Fish
  • 250 g white fish meat (tilapia or cod work beautifully) Ensure fish is at room temperature before cooking.
  • 1 tsp soy sauce Choose low-sodium for a healthier option.
  • Oil for frying canola or vegetable oil with a high smoke point Use a thermometer for frying oil to ensure perfect crispiness.
  • 1 heaping tablespoon dried shrimp Or bonito flakes for a sea-salty kick.
For the Mango Salad
  • 1 sour green mango, julienned Check your local market for the freshest options.
  • 3 Tbsp roasted peanuts, lightly crushed Adds added texture.
  • 2 Tbsp fish sauce Look for a quality brand for the best flavor.
  • 2 Tbsp lime juice Freshly squeezed is a must for vibrancy.
  • 2 Tbsp palm sugar Or brown sugar as a substitute.
  • 1/2 shallot thinly sliced Adds a sweet crunch.
  • Thai chilies to taste fresh is best, but dried work in a pinch! Customize the spice level.
  • 2 Tbsp chopped cilantro To sprinkle on top for that fresh finish.

Method
 

Preparation
  1. Cut the fish into chunks and season with soy sauce. Steam for about 5 minutes until fully cooked, then let cool for a minute before handling.
  2. In a mortar, pound the Thai chilies. Add the palm sugar and mash until you have a smooth paste. Stir in the fish sauce and lime juice until dissolved. Add the dried shrimp, shallots, and julienned mango. Let it sit to allow the flavors to meld.
Cooking
  1. Once the fish is cool enough to handle, transfer it to a muslin-lined bowl, wrap tightly, and squeeze out any excess liquid. Using a mortar and pestle, pound the fish until it becomes fluffy and light.
  2. Heat oil in a wok to 400°F (200°C). Fry half of the fish mixture until golden brown, pushing it down occasionally for even cooking. Remove and drain on paper towels.
  3. Fry the remaining fish in the same manner. Serve the crispy fish garnished with roasted peanuts alongside the vibrant mango salad.

Notes

Store leftover fried fish in an airtight container in the fridge for up to 2 days. Reheat in an oven for that crispy feel. You can prepare the mango salad a few hours in advance and store it in the fridge.