Cá Chiên Sốt Xoài | Crispy Fish with Mango
(0)
25 min
Quick
Sezamo
Pește alb fraged cu o crustă crocantă și aurie, învăluit într-un sos vietnamez vibrant de mango proaspăt, lime și ardei iute. O cină exotică spectaculoasă, gata în 25 de minute.
Ingredients
Preparation method
Preparation
Cut the fish fillets into bite-sized pieces, pat them dry thoroughly with paper towels, and lightly dust them with cornstarch on both sides. Cook the jasmine rice according to the package instructions.
Peel the mango and dice the flesh into small cubes. Finely chop the garlic, shallots, and green chili pepper. In a small bowl, mix the fish sauce with the brown cane sugar, freshly squeezed lime juice, and two tablespoons of warm water until the sugar dissolves completely.
Cooking and serving
Heat the sunflower oil in a large skillet over medium-high heat. Fry the fish pieces for 3-4 minutes on each side until golden and crispy, then transfer them to a warm plate.
Chef's tip
For an extra crispy crust, make sure the fish fillets are completely dry before coating them in cornstarch and that the pan is well heated.
Choose a ripe yet still firm mango to achieve a pleasant texture and the perfect balance of sweet and sour.
27 min
Under an hour
