Thai Fish Salad

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.

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