Mango Salad (Thailand)

Mango Salad
(Thailand)

Ingridients:

800 gram the meat of mango fruit
2 teaspoon of salt
4 teaspoon of fish sauce
4 tablespoon of sugar
8 red unions, cut very small
12 small chilli, cut slice.
8 coriander leaves, chopped
150 gram fried peanut, peel the skin

Add On:

2 tail ( 300 gram) freshwater catfish
2-3 tablespoon cornstarch flour
¼ teaspoon salt
¼ teaspoon pepper
300 ml water
Oil

STEP 1: Cut the meat of mango fruit stick matches. Put in the bowl, mix with salt, fish sauce and sugar, stir them. Put unions and chilli cut slice, mix, and separate it.

STEP 2: Add On: Clear away the head and bowel/ intestines of the catfish. Cut it become 2-3 parts. Boil water, steam the fish for 10 minutes until cook, lift up and cool it.

STEP 3: Peel the fish skin, take away the fish bone. Shred the meat of fish until soft, separate.

STEP 4: Mix and stir well become one: cornstarch flour, salt, pepper and water. Put together the meat of fish, stir again.

STEP 5: Heat the wok with oil, put inside 2 tablespoon mix well of cornstarch with catfish in it. Fry it until crumbs and golden color, lift up and put it on the tissue.
Do the left of that mix well of cornstarch with catfish until finish.

STEP 6: Presentation: put the mango salad on the plate, add on the coriander leaves, fried peanut, and crumbs of the fried catfish.

Time: 45 minutes; For: 10-12 persons