Fried Fish with Green Mango Salad (Cá Chiên Mắm Xoài)
Grandma's Fried Fish with Green Mango Salad is the EASIEST weeknight recipe. Take fish to the next level with mango threads and a Vietnamese dipping sauce!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 fish ((we used silver perch))
- 3 green mango
- 3 tbsp oil ((or more if needed))
- 4 tbsp Vietnamese Dipping Sauce (Nước Mắm) ((or to taste))
Instructions
- 1
Put the fish under running cold water and scrape a knife's blade across the skin to remove any leftover scales the fishmonger may have missed.
- 2
Score each side of the flesh twice by cutting through the meat diagonally, roughly 5mm (0.2") deep. This will help it cook on the inside.
- 3
Set up a pan large enough to fit the entire fish's body and heat it up on high. Pour 3 tbsp of oil in to start.
- 4
Once hot, add the fish in to cook for 10 minutes on one side or until golden brown. Flip to the other side and do the same.Note: If the oil starts to run low in the pan, pour in 1 tbsp at a time around the body.
- 5
Meanwhile, peel the mangoes and use a cleaver to tap it against the flesh. This will create slivers in the fruit.
- 6
Then use the blade to slice horizontally (flat against the fruit) so that each thin sliver gets shaved off.For a video tutorial, you can watch Luke Nguyen prepare it for his salad on MasterChef Australia.
- 7
Once both sides are golden and cooked, plate this fish on a long dish.Pro Tip: To check to see if the meat is cooked, use a fork or chopsticks to twist and pull the flesh away closer to the bone. If it's flaky and not transparent, then it's ready.
- 8
Serve immediately with the cut green mango and a generous drizzle of Vietnamese Dipping Sauce (Nước Mắm)!