I have a couple of fish fillet in the fridge and was wondering what to do with it. I was in the mood for something fresh and that did not feel too fishy. Hubby likes fish only if it is not fishy smelling. One good way to bring down the fishy smell is to make sure the fish you buy is very fresh. The fresher the fish the less fishy it will smell. My mom always told me to check the eyes of fish to see how fresh it is. If the eyes are popping out then they are fresh. The more sunken they are the further you should stay away from it. Also if the fish feels slimy another sure sign the fish is not fresh.
In Dhaka it is now raw mango time. The mango trees in my parents' house are full of wonderful green mangoes that are dangling from all the branches. We have been enjoying the raw mango in all sorts of ways, in the daal, in the fish curry; my mom in law has been busy making the raw mango pickles (both sweet and sour versions). So I thought why not try something which marries the fish with some raw mango? My salsa inspiration came from the Thai Pappaya salad that I do adore. The ingredients are typical Thai though I am not sure if such a dish is eaten in Thailand. The taste is nice and fresh and now is making me long for a holiday in the Thai beaches. . . . sigh!!!!
Fried Fish with Thai Tangy Raw Mango Salsa
Serves 4
Fish Fillet (white fish is the best) - 2 lb
Lime Juice - 4 tablespoon
Salt - to taste
Finely chopped spring onion (green part) - 1/4 cup
Finely chopped coriander - 1/4 cup
Finely julienne raw mango - 1 medium mango (try to find one which is not too sour)
Finely sliced shallot - 3 shallots
Fresh red chili sliced - 1-2 chilies (as per your liking of the heat)
Fish sauce - 2 teaspoon (you might need less or more according to your preference for seasoning)
Sugar - 2 -4 teaspoons (as per your liking)
1. Marinate the fish fillets with some 2 tablespoons of lemon juice and about 1/2 teaspoon of salt for about 1-3 hours.
2. While the fish marinates make the salsa. Mix the half the remaining lemon juice, half the sugar, half the fish sauce and the green chili. Adjust by adding more of each of the ingredients until you get your desired balance of sweet, sour and salt.
3. Add the raw mango, coriander, shallots, spring onion and mix it well. Rest the salsa for about 1-2 hours.
4. Heat the oil in a pan. Shallow fry the fish fillets till they are cooked and the outer side turns a nice golden brown.
5. Remove from the heat, serve the hot fish fillet topped with the salsa. You can serve some extra salsa with the dressing on the side. the fish goes well with plain steamed rice.
Enjoy!!!
In Dhaka it is now raw mango time. The mango trees in my parents' house are full of wonderful green mangoes that are dangling from all the branches. We have been enjoying the raw mango in all sorts of ways, in the daal, in the fish curry; my mom in law has been busy making the raw mango pickles (both sweet and sour versions). So I thought why not try something which marries the fish with some raw mango? My salsa inspiration came from the Thai Pappaya salad that I do adore. The ingredients are typical Thai though I am not sure if such a dish is eaten in Thailand. The taste is nice and fresh and now is making me long for a holiday in the Thai beaches. . . . sigh!!!!
Fried Fish with Thai Tangy Raw Mango Salsa
Serves 4
Fish Fillet (white fish is the best) - 2 lb
Lime Juice - 4 tablespoon
Salt - to taste
Finely chopped spring onion (green part) - 1/4 cup
Finely chopped coriander - 1/4 cup
Finely julienne raw mango - 1 medium mango (try to find one which is not too sour)
Finely sliced shallot - 3 shallots
Fresh red chili sliced - 1-2 chilies (as per your liking of the heat)
Fish sauce - 2 teaspoon (you might need less or more according to your preference for seasoning)
Sugar - 2 -4 teaspoons (as per your liking)
1. Marinate the fish fillets with some 2 tablespoons of lemon juice and about 1/2 teaspoon of salt for about 1-3 hours.
2. While the fish marinates make the salsa. Mix the half the remaining lemon juice, half the sugar, half the fish sauce and the green chili. Adjust by adding more of each of the ingredients until you get your desired balance of sweet, sour and salt.
3. Add the raw mango, coriander, shallots, spring onion and mix it well. Rest the salsa for about 1-2 hours.
4. Heat the oil in a pan. Shallow fry the fish fillets till they are cooked and the outer side turns a nice golden brown.
5. Remove from the heat, serve the hot fish fillet topped with the salsa. You can serve some extra salsa with the dressing on the side. the fish goes well with plain steamed rice.
Enjoy!!!
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