This recipe is a creation of our school. On a classic base, the green mango salad, we add fried fish caught locally and Chiang Mai strawberries for seasoning.
3 dry spur chilies, deseeded
4 garlic cloves
100 ml fish stock
3 tablespoons tamarind juice
2 tablespoons fish sauce
0.5 tablespoon soy sauce
4 strawberries pureed + 2 teaspoons coconut sugar or, depending on the season, 2 tablespoons strawberry jam
Blend finely chilies, shallots, garlic and fish stock. When the mixture is smooth, pour into a saucepan. Reduce the sauce over medium heat while adding the seasoning: tamarind, fish sauce, soy sauce and strawberry jam. When the sauce has halved, taste to adjust the seasoning: the sauce should be salty and sweet with a touch of sourness.
4 dry chilies
60 grams of unsalted peanuts
300 g snapper-type fish fillets cut into 2 cm slices
1 pinch of salt
4 tablespoons tempura flour or wheat flour
vegetable oil for frying
Salt the fish and roll into tempura flour. Remove excess flour. Set aside.
Fry the chilies for about 1 minute. Be careful, dried chilies burn quickly. Then drain on kitchen paper and set aside. Repeat with peanuts, then with fish (about 2 minutes cooking time for the fish).
1 green mango, peeled and cut into fine julienne
3 coriander sprigs, chopped
1 spring onion, chopped
4 shallots, sliced
2 tablespoons lime juice
In a large bowl, pour mango, herbs and shallots. Add the sauce prepared according to the above instructions. Mix well and taste to adjust the seasoning: some green mangoes are very sour and do not require the addition of 2 tablespoons of lime.
Carefully incorporate the fish into the preparation. Transfer to a serving platter. Garnish with chilies and peanuts.
Tip: the green apple is a good substitute for green mango. Both are crisp and sour.