Crispy fried fish with sambal and a green mango salad; Crispy fried fish with sambal and a green mango salad. Add fish sauce, pork stock, sugar, shallot, chilli and lime juice. In a mortar, pound Thai chilies until there are no more big chunks (chili skin is fine), then add the palm sugar and mash until it’s a muddy paste. Now prepare the fish. 20 min. 1. 15 min. 2. Season with salt & pepper. While the fish is cooking and cooling, make the mango salad. Add fish sauce and lime juice and swirl until the sugar is completely dissolved. There are no reviews yet. Cook the fish in a pan with oil and set to one side. Ingredients. Dice the apples into julienne strips. Place these in a deep dish and pour the fish dip sauce over. Main Dish. Sauce for Fish Only logged in customers who have purchased this product may leave a review. Share. Tweet. vote now; Add to favorite Send this recipe to a friend Ask a question to the author Print this page. I commonly pair it with ensaladang talong or green mango salad — sometimes with a piece of salted egg (itlog na maalat) on the side. Fried fish might be a simple dish, but it becomes extra ordinary when eaten with ensaladang mangga. Sauté the fish fillets in the peanut oil over medium-low heat, about 8-10 minutes on each side. Peel the mango and slice it up into thin slices. I am a sucker for grilled pork chops and pork belly. 4. Share. or. 4 servings. Chop mango and place in a bowl. Pin. Number of serving: 4. Green Mango Salad. Reviews. Pla Tod Yam Ma Muang (Fried Fish With Mango Salad) is a fresh and delicious Thai dish with a whole deep-fried fish topped with a zesty mango salad. Fried Fish Salad Topped with Zesty Mango & Creamy Dressing June 7, 2016 by Nancy Lopez-McHugh 20 Comments Before we get to today’s recipe I’d like to say thank you for all of the thoughtful and caring messages so many of you sent me this past week, it means so much to me. https://www.riversidethaicooking.com/.../fried-fish-with-green-mango-salad Very Easy. Mix really well and add the mango and cashew nuts. 3.