GREEN MANGO SALAD WITH CHAR-GRILLED PANGA FISH

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  • INGREDIENTS

Sweet and sour dressing

2,5 tablespoons sugar

1 tablespoon +1 teaspoon fish sauce

3,5 tablespoons rice vinegar

1 teaspoon minced garlic

1 small spicy red chili deseeded and minced

Grilled fish wrap in banana leaf

1 fish fillet, 200-250g

1 banana leaf, big enough to wrap around the fish completely or you can cut the fish fillet in half before wrapping.

2 tablespoon chili oil (mixture of minced garlic, lemongrass, black pepper, spicy chili and Annatto oil for coloring)

1 tablespoon minced garlic and shallot

2 tablespoon Fish sauce

Salad

160g Julienne of mango

80g Julienne of carrot

40g Julienne of red capsicum

80g “Cang Cua” – can be replaced by watercress or mustard sprouts.

60g baby spinach

20g (about 20 leaves) Vietnamese basil

20g (about 2 tablespoons) roasted broken peanuts

40g (about 8 cloves) shallots peeled and finely cut then marinate with rice vinegar.

  • DIRECTIONS

Sweet and sour dressing

Mix all ingredients until sugar is completely dissolved and set aside.

Grilled fish wrap in banana leaf

  1. Marinade the fish with chili oil, garlic, shallot and Fishsauce for at least 20 minutes.
  2. Use banana leaf to wrap the fish completely
  3. Grill for 2 to 3 minutes per side, no more than 10 minutes in total.
  4. The fish is done when it’s flaky and opaque inside.

Salad

  1. Prepare all ingredients as above.
  2. Mix gently all ingredients except roasted peanut
  3. Place into a serving platter and top with slices of grilled fish and broken peanut.
  4. Pour the dressing prepared above just before serving and serve immediately.