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Spicy green mango salad with smoked fish

Two plates serving green mango salad with smoked fish

Spicy green mango salad with smoked fish

Name: Spicy green mango salad with smoked fish
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 as a main course or 4 as a starter
Cuisine: Asian
Ingredients: 4 smoked mackerel fillets; vegetable oil for deep-frying; 1 green mango; 1 large carrot; 30g shallots very thinly sliced; 1 red bird's-eye chilli finely chopped; 25g roasted peanuts roughly chopped; 2 tsp palm sugar; 1 tbsp fish sauce; 1 tbsp lime juice; 15g Thai basil roughly chopped

Rick Stein

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2 as a main course or 4 as a starter

More effort

Prep: 20 mins

Cook: 5 mins

A star rating of 5 out of 5.5 ratingsRate

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Excite the tastebuds with a colourful salad boasting big flavours like smoked mackerel and mango with a lovely crunchy texture that comes from the peanuts

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Ingredients

Nutrition

Units:

MetricUS

4 smoked mackerel

fillets
vegetable oil

for deep-frying
1 green mango
1 large carrot
30g shallots

very thinly sliced
1 red bird's-eye chilli

finely chopped
25g roasted peanuts

roughly chopped
2 tsp palm sugar
1 tbsp fish sauce
1 tbsp lime juice
15g Thai basil

roughly chopped

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Nutrition: Per serving

kcal438
fat33g
saturates6g
carbs10g
sugars6g
fibre3g
protein24g
salt2.8g

Method

step 1

Skin the smoked mackerel fillets and break the meat into small flakes. Pour the oil into a frying pan to a depth of 2cm and heat to 190C (or until a small piece of bread browns in 20 secs). Sprinkle the fish pieces into the oil and deep-fry for 1 min or until crispy. It will probably all stick together at this point, but don’t worry. Lift the fish out onto lots of kitchen paper, leave to cool, then break up into pieces again.
step 2

Peel the mango and carrot, then shred both (using a mandolin or shredder) into strips. Put the mango, carrot, shallots, chilli, peanuts and fish pieces in a large bowl and toss together. Mix the sugar with the fish sauce and lime juice (you can add more or less than 1 tbsp, depending on the tartness of the mango). Add to the salad with the Thai basil and toss together again. Pile into the centre of two medium-sized plates – or four small plates if serving as a starter – and serve immediately.

Recipe from Good Food magazine, June 2017

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