Vietnamese Fried Fish with Green Mango Salad
Vietnamese Fried Fish with Green Mango Salad (Ca Chien Mam Xoai) is unbelievably easy to make, yet very tasty and refreshing. The fish is fried until crispy and served with crunchy green mango and a sweet and sour fish sauce dressing.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb fish fillets ((choose meaty and firm white fish))
- 1 green mango ((unripe and firm))
- salt
- pepper
- cooking oil
- cilantro ((for ganishing))
- 2 tablespoons water
- 1 1/2 tablespoons fish sauce
- 1 1/4 teaspoon sugar
- 1 teaspoon lime juice
- 1 teaspoon minced garlic
- 1 bird's-eye chili, seeds removed, finely minced
Instructions
- 1
If you have time, remove the fish from the refrigerator about 20 minutes before cooking.
- 2
Peel the mango and slice into thin strips. Set aside. You can refrigerate it until you are ready to put the dish together.
- 3
Place a small saucepan on the stove over medium heat. Add water, fish sauce and sugar and heat the mixture until some bubbles start to appear, then turn off the stove. Transfer to a clean bowl and wait for a couple of minutes to let it cool down slightly. Add lime juice, garlic and bird's-eye chili. Whisk to combine and adjust to your liking.
- 4
Sprinkle a little bit of salt and pepper over the fish fillets. Place a pan over medium heat, and add a generous amount of oil. Once the oil is hot, add the fillets and fry until golden and crispy, flip once or twice. Towards the end, you may want to turn up the heat a little bit to crisp up the exterior.
- 5
Transfer fish to serving plates. Place julienned green mango next to the fish, garnish with some cilantro and drizzle the dressing over everything. Serve immediately with steamed rice.