1 green,unripe mango
2-3 small,fresh red chillies,seeded and shredded
2 tbsps finely sliced shallots
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp sugar
2 lb firm white fish, such as sea bass,cleaned or any skinless white fish fillet,cut into 4 pieces
plain flour,for dusting
15 fl oz vegetable oil for deep frying
3-4 tbsp crushed roasted peanuts
1. Peel the mango, then cut the flesh off the stone and shred it finely.
2. Mix the shredded mango with the chillies,shallots,lime juice,fish sauce and sugar. Set aside.
3. If you are using a whole fish, score it by making 3 deep cuts on each side. Dry the fish or fish fillets on kitchen paper and dust with flour, shaking off any excess.
4.Heat a wok or large frying-pan over a high heat and add the oil. When it is very hot, add the fish and deep fry until golden brown; this will take about 10-12 minutes for 1 large fish or about 5 minutes for fillets. Remove with a fish slice and drain immediately on kitchen paper. Garnish with the crushed peanuts and serve with the mango salad.
Posted under
This post was written by admin on November 27, 2010
