Kingfish with green mango

Kingfish with green mango

Pla samli daet diao

By
From
South East Asian Food

Ingredients

Quantity Ingredient
600-800g thin kingfish cutlets or fillets
vegetable oil, for deep-frying
2 garlic cloves, smashed and chopped
2 tablespoons finely sliced shallots
2 chillies, sliced into shreds
4 tablespoons small very green mango, peeled and shredded
3 spring onions, cut diagonally into 2.5 cm pieces
1-2 teaspoons palm sugar
1-2 tablespoons fish sauce
lime juice, to taste (only if the green mango is not sour enough)

Method

  1. Wipe the cutlets dry. Heat a wok or a frying pan, add the oil and heat. Add the fish and fry until brown on one side, then turn carefully and brown the other side. Remove and keep warm. Take all but 2 tablespoons of oil out of the pan.
  2. Add the garlic, the shallots and the chillies to the pan and stir-fry until soft, then add the green mango and the spring onion pieces, stirring briefly until they are coated with oil. Turn down the heat and add sugar, fish sauce and just enough water to make a sauce. Taste and adjust the seasonings – it should be mostly sour, the sourness having been provided by the green mango. If it needs more sourness, add lime juice to taste. Bring back to the boil, pour over the fish and serve.
Tags:
SBS
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