Bangkok Street Food's Crispy Fish and Green Mango Salad

Bangkok Street Food's Crispy Fish and Green Mango Salad
Bangkok Street Food's Crispy Fish and Green Mango Salad might be just the main course you are searching for. This recipe makes 2 servings with 869 calories, 99g of protein, and 37g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of trout, lime juice, shallots, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

1
Clean the fish (scaled, eviscerated and washed), pat dry with paper towel.
Ingredients you will need
FishFish
Equipment you will use
Paper TowelsPaper Towels
2
Roast in the oven (375°F) on a rack until quite dry. Leave to cool.
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OvenOven
3
Remove bones and any hard bits. Blend with trout and salt in a food processor until the mixture is that of breadcrumbs. Pulse until the mixture has just the right texture. Too fine, and it will not cluster when it fries; too coarse, and it will harden too much.
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BreadcrumbsBreadcrumbs
French FriesFrench Fries
TroutTrout
SaltSalt
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Food ProcessorFood Processor
4
Bring plenty of oil in a wok to medium-high temperature. The right temperature is important. Try a first batch and adjust the heat if necessary. Too hot, the fish will burn; too cool and the collagen in the fish will not cook fast enough to hold the fish together.
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Collagen PowderCollagen Powder
FishFish
Cooking OilCooking Oil
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WokWok
5
Deep-fry a handful at a time. After the foaming stops, mold the fish together by pushing the fish crumbs towards each other.
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FishFish
6
Let the collagen do the work and you will see that it forms a cluster, a fish cake. When it smells cooked, flip over until golden in color.
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Collagen PowderCollagen Powder
FishFish
7
Remove and drain. Give the oil some time to reheat and repeat this process.
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Cooking OilCooking Oil
8
For the dressing, combine the lime juice, chiles, fish sauce, and sugar.
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Fish SauceFish Sauce
Lime JuiceLime Juice
Chili PepperChili Pepper
SugarSugar
9
Peel the mango and shred finely.
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MangoMango
10
Combine the shallots, mango, peanuts, mint, and coriander.
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CorianderCoriander
ShallotShallot
PeanutsPeanuts
MangoMango
MintMint
11
Add the fish cake and large chiles when using.
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Chili PepperChili Pepper
FishFish
12
Pour over the dressing and serve immediately.

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Skyfall Pinot Gris
Skyfall Pinot Gris
Pale straw in color with notes of mango, citrus blossom and banana in the nose. On the palate a medley of tropical fruit unfolds into tangerine, mango, grapefruit, and banana flavors. These tropical notes continue throughout the long and lingering finish.
DifficultyExpert
Ready In1 h
Servings2
Health Score26
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