Fried snapper, young mango and cashew nuts

A fried fish, topped with a mango salad. Easy and so tasty! 

Serves 2

 

1 whole fish, about 300 g, scaled and gutted

2 tablespoons tempura flour, mixed with 0.5 teaspoon of salt

Vegetable oil, to deep-fry

 

1 green mango, grated
1 small carrot, grated
2 tablespoons cashew nuts
2 shallots, thinly sliced
1 tablespoon coconut sugar
2 tablespoon fish sauce
2 tablespoons of lime juice

1 fresh chili pepper, finely sliced

1 coriander sprig, chopped

 

Fry the cashew nuts, until golden. Then transfer to kitchen paper.

Fry the fish, lightly coated with tempura flour, for about 5 minutes. Then drain on kitchen paper and reserve.

Combine mango, carrot, cashew nuts, shallots, sugar, fish sauce, lime and chili. Mix well. Taste to adjust the seasoning. Pour the vegetables and sauce over the fried fish. Sprinkle with coriander and serve immediately.
 
Tip: there are many varieties of green mango, some much more sour than others. You will adjust the seasoning accordingly, with more or less lime and more or less sugar.

 

 

 

 

 

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