Bangkok Street Food'S Crispy Fish And Green Mango S

Name: Bangkok Street Food'S Crispy Fish And Green Mango Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole catfish, sea bass or sea bream; 1 smoked trout; 1 large pinch of salt; Oil for deep-frying; 3 tablespoons lime juice; 2 to 4 small chiles, chopped finely; 2 tablespoons fish sauce; 1 tablespoon sugar; 1 small green mango; 2 shallots, sliced finely; 1 handful of roasted or deep-fried peanuts; 1 handful of mint leaves; 1 handful of coriander leaves; 2 deep-fried dried large chillies (optional, for garnishing)

Servings: persons

1 whole catfish, sea bass or sea bream
1 smoked trout
1 large pinch of salt
Oil for deep-frying
3 tablespoons lime juice
2 to 4 small chiles, chopped finely
2 tablespoons fish sauce
1 tablespoon sugar
1 small green mango
2 shallots, sliced finely
1 handful of roasted or deep-fried peanuts
1 handful of mint leaves
1 handful of coriander leaves
2 deep-fried dried large chillies (optional, for garnishing)

1
Clean the fish (scaled, eviscerated and washed), pat dry with paper towel.
2
Roast in the oven (375u00b0F) on a rack until quite dry. Leave to cool.
3
Remove bones and any hard bits. Blend with trout and salt in a food processor until the mixture is that of breadcrumbs. Pulse until the mixture has just the right texture. Too fine, and it will not cluster when it fries; too coarse, and it will harden too much.
4
Bring plenty of oil in a wok to medium-high temperature. The right temperature is important. Try a first batch and adjust the heat if necessary. Too hot, the fish will burn; too cool and the collagen in the fish will not cook fast enough to hold the fish together.
5
Deep-fry a handful at a time. After the foaming stops, mold the fish together by pushing the fish crumbs towards each other. Let the collagen do the work and you will see that it forms a cluster, a fish cake. When it smells cooked, flip over until golden in color. Remove and drain. Give the oil some time to reheat and repeat this process.
6
For the dressing, combine the lime juice, chiles, fish sauce, and sugar.
7
Peel the mango and shred finely. Combine the shallots, mango, peanuts, mint, and coriander. Add the fish cake and large chiles when using. Pour over the dressing and serve immediately.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole catfish, sea bass or sea bream, 1 smoked trout, 1 large pinch of salt, Oil for deep-frying, and more.

Yes, Bangkok Street Food'S Crispy Fish And Green Mango Salad Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bangkok Street Food'S Crispy Fish And Green Mango Salad Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions