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Thai dish recipes: crispy fried catfaish with green mango salad

Serves: 4 persons

10 oz (300 g) freshwater catfish or fish fillets

2 cups (500 ml) oil for deep-frying

Green mango Salad

2-3 small green unripe mangoes, peeled and grated to yield 1 cup

5-7 shallots, sliced

2-3 bird's-eye chilies, thinly sliced

1-2 tablespoons shaved palm sugar or dark brown sugar

1 teaspoon fish sauce

1 teaspoon lime juice

3 tablespoons roasted cashew nuts, or 2 tablespoons crushed peanuts, to garnish

1.

Clean and scale the fish, removing the head, Cut lengthwise from underneath and carefully remove the backbone and all other bones Dry thoroughly and set aside.

2.

Mix together all ingredients for the Green Mango Salad. Taste and add a little fish sauce if not sufficiently salty: if not sour enouth, add more lime juice.

3.

Deep-fry the fish in hot oil unitl crisp and golden.

4.

Drain and serve the fish with the Green Mango Salad arranged in the center. Sprinkle with roasted cashew nuts or crushed peaunts.

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