Escape to the vibrant flavors of Thailand with this spicy green mango salad, a refreshing and zesty dish perfectly complemented by succulent grilled fish. The contrasting textures – the crisp, tart mango against the tender fish – create a symphony of taste that will tantalize your taste buds. Imagine the sweet and sour notes of the mango dancing with the fiery kick of chili, all balanced by the fragrant herbs and a touch of fish sauce. This isn't just a salad; it's an explosion of Thai culinary artistry in every bite.
This recipe delivers an authentic Thai experience, easily recreated in your own kitchen. The vibrant colors alone are enough to make your mouth water, promising a delicious and unforgettable meal. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions and create this sensational Spicy Green Mango Salad with Grilled Fish together.
Tools Needed
- Mortar and Pestle
- Grill
- Roasting Machine
Ingredients
- Green Mangoes
- Grilled Fish (headless): 2
- Garlic
- Dried Chilies
- Shrimp Paste: 1 teaspoon
- Lime: 1 (or to taste)
- Fish Sauce
- Seasoning
- Vegetables
- Sticky Rice or Plain Rice
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Chop the mangoes into small pieces.
- Grill the fish until crispy, keeping the heat low to prevent burning.
- Roast garlic until cooked, then add dried chilies and roast until well cooked (almost burnt).
Step 2. Make the Spicy Paste
- Pound the roasted garlic and chilies into a fine paste.
- Add the pounded garlic and chili paste to the mortar. Add 1 teaspoon of grilled shrimp paste for extra fragrance.
- Add the grilled fish to the mortar and pound into a paste.
Step 3. Combine and Season
- Add the chopped mangoes and pound everything together.
- Season with fish sauce and seasoning. Add lime juice to taste if needed.
Step 4. Serve and Enjoy
- Serve the spicy green mango salad with grilled fish. Enjoy with your favorite vegetables, sticky rice or plain rice.
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- Cut the mangoes into small pieces for easier pounding.
- Pound the fish while it's still hot for a smoother paste.
- Adjust the amount of lime juice according to the sourness of your mangoes.
Nutrition
- Calories: approximately 400-500
- Fat: 10-15g
- Carbs: 50-60g
- Protein: 25-30g
FAQs
1. Can I use ripe mangoes instead of green mangoes?
While ripe mangoes will work, they'll significantly change the flavor profile. Green mangoes provide the essential tartness that balances the spicy and savory elements. Ripe mangoes will make the salad sweeter and less tangy.
2. What type of fish is best for grilling?
Firm, white-fleshed fish like cod, snapper, or mahi-mahi are ideal. They hold their shape well during grilling and pair nicely with the salad's flavors.
This Spicy Green Mango Salad with Grilled Fish is a testament to the vibrant and balanced flavors of Thai cuisine. Enjoy the delightful combination of sweet, sour, spicy, and savory in every bite, perfect for a light lunch or a flavorful side dish. Now that you've mastered this recipe, experiment with different ingredients and make it your own!