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Add a photofried fish seated on a bed of raw mango salad; spicy with red chillies, crunchy with peanuts and awesomely scented with coriander and kaffir lime leaves and spring onion.
Ingredientes
- For fish
- 2 medium pieces Indian mackerel/tenggiri
- 1/2 tsp ginger paste (good to remove raw fishy smell)
- Salt and crushed black pepper for taste
- Oil for frying
- For mango salad
- 1 small green mango - remove skin and cut into thin stripes
- 4 shallots - sliced thinly
- 2 red chillies - sliced thinly
- 2 birds eye chillies/chilli padi - sliced (optional)
- 2 little sprigs coriander leaves - chopped/sliced
- 2 little sprigs spring onion - chopped/sliced
- 3 to 4 kaffir lime leaves - chopped/sliced
- 2 tbsp crushed peanuts
- 1 tsp crushed/powdered palm/ white sugar
- Salt (taste first please before adding)
Direcciones
- For fish
- Rub ginger, pepper and salt generously over fish.
- Deep fry, remove and keep aside.
- For mango salad
- Gently toss all ingredients together.
- Lay out on a serving plate.
- Place fish over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 4 servings | |
| Calories 176 | |
| Calories from Fat 94 | 53% |
| Total Fat 10.48g | 13% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 56mg | 2% |
| Potassium 306mg | 9% |
| Total Carbs 9.63g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 6.38g | 4% |
| Protein 11.81g | 19% |
