Crispy Fish with Mango and Fresh Herbs
Crispy Fish with Mango and Fresh Herbs
Sawaddee Krub, welcome to my little Jolly Kitchen. I’m Kiet and today we have a little something to show you. Now, before you jump right into our cooking session. I would like to show off what I have here today. This parcel just came in this morning from my cousin. Let’s see what’s inside the box. Alright, looks like this is holy basil, fresh chilli, excellent. Last one is fresh lemongrass. What a fantastic cooking ingredient to have. Nothing can beat fresh herbs. Now, to do the honour, I will have to use some of these in my cooking.
Ingredients
2 blue mackerels
1 ripe mango
20 Vietnamese mint leaves
10 mint leaves
5 sawtooth coriander leaves
3 fresh chilli
1 fresh lime
2 lemongrass stalks
1 red onion
2 spring onion
1 cup cooking oil
50g tempura flour
A pinch of salt
1 tbsp fish sauce
How to make
Start by picking and chopping the herbs, including Hoh-rah-pah or sweet basil, Pak Paew or Pak Phai (Vietnamese mint), Thai spring onion, and sawtooth coriander. Cut and slice the chilli and red shallot as well.
In a mixing bowl, combine the picked herbs, chilli, red shallot, a squeeze of fresh lime juice, and a dash of fish sauce.
Peel and cut a ripe mango into long strips.
In a saucepan large enough to fit the fish, heat cooking oil over medium heat.
Take 2 blue mackerels, rinse them with water and dry them off with a paper towel.
In a separate bowl, mix tempura flour with a pinch of salt and black pepper (if desired).
Coat the fish evenly with the flour mixture.
Gently place the fish into the hot oil, making sure to shake off excess flour before doing so.
Cook the fish for 10-15 minutes, or until the skin is golden brown, flipping once.
Remove the fish from the heat and place it on a serving platter.
Assemble the salad by adding mango strips and fresh lemongrass slices to the herb mixture.
Serve the crispy fish with the salad on the side.
