Traditionally made in Thai cuisine with crispy fish floss and green mango, this version does away with the hard-to-find ingredients for a simpler salad.
For the salad
- 600g (3 x 200g) hake fillets
- ½cup (125ml) plain flour
- ¼cup (75ml) cornflour
- ½tsp (2.5ml) salt
- about 1 litre of vegetable oil, for shallow frying
- 1 cucumber, peeled, deseeded and julienned
- 1 small carrot, peeled and julienned
- 1 red onion, finely sliced
- ½cup (125ml) cherry tomatoes, halved
- ½cup (125ml) mint leaves
- 1 cup (250ml) fresh ripe mango, cut into thin slices
For the dressing
- 1 tbsp (15ml) lime juice
- 1 tbsp (15ml) rice vinegar
- 1 tbsp (15ml) castor sugar
- 1-2 tbsp (15-30ml) fish sauce, to taste
- 1 tsp (5ml) grated ginger
- 1 red bullet chili, finely chopped (seeds removed, if you wish)
- For the dressing, combine all the ingredients and stir to dissolve the sugar.
- Add 2 tbsp of cold water and set aside for 5 minutes for the flavours to combine.
- Slice fish into 1 cm slices. Combine the flours and salt and lightly dust the fish slices, shaking off any excess.
- Heat the oil to 175°C and fry the fish slices for about 2 minutes until crisp. Remove from the oil and drain on a wire rack.
- Combine the cucumber, carrot, onion, tomato, mint and mango and toss with the dressing.
- Add the fish slices, toss again, and serve immediately.