Pla Tod Yum Mamuang | Crispy Fish with Mango Salad
(0)
25 min
Quick
Sezamo
Pla Tod Yum Mamuang este una dintre cele mai spectaculoase și apreciate rețete din bucătăria thailandeză: bucăți fragede de pește alb într-o crustă aurie crocantă, completate de o salată proaspătă și acidulată de mango verde, ceapă eșalotă, arahide rumenite și dressing intens cu lime și sos de pește. O explozie autentică de texturi și arome, gata în 25 de minute!
Ingredients
Preparation method
Preparing the vegetables and dressing
Peel the green mango and cut the flesh into thin strips (julienne). Peel and finely slice the shallots, and finely chop the green chili pepper. Wash and pick the fresh coriander leaves. Coarsely crush the roasted peanuts.
In a small bowl, prepare the Thai dressing by mixing the freshly squeezed juice of the 2 limes with 30 ml fish sauce and 20 g brown cane sugar, until the sugar crystals are completely dissolved.
Cooking the fish and assembling the dish
Pat the white fish fillets dry thoroughly with paper towels to remove excess moisture, then cut them into bite-sized pieces. Coat each piece in cornstarch, shaking off any excess for an even and crispy crust.
Chef's tip
For authentic Thai texture and acidity, use a firm, green mango (slightly unripe), which keeps its crunchy bite when julienned.
Pour the dressing over the salad just a minute before serving so that the vegetables and peanuts stay perfectly crunchy.
15 min
Under an hour
