Crisp chilli whitebait and green mango salad

AT A GLANCE

  • Serves 4 people

  • For deep-frying: vegetable oil
  • 50 gm plain flour
  • 2 tsp ground chilli
  • 200 gm whitebait
  • 1 green mango, cut into julienne
  • 1 cup (loosely packed) each Vietnamese mint, coriander and round mint
  • 30 gm fried shallots
  • 2 spring onions, thinly sliced
  • To serve: lime wedges
  •  
  • Mint dressing
  • 2 garlic cloves, coarsely chopped
  • 1 small red chilli, coarsely chopped
  • 35 gm white sugar
  • 1 cup each (loosely packed) Vietnamese mint and round mint, coarsely chopped
  • 60 ml (¼ cup) lime juice
  • 60 ml (¼ cup) fish sauce
  • 60 ml (¼ cup) rice vinegar
01   For mint dressing, pound garlic, chilli and sugar in a mortar and pestle to a coarse paste (2-3 minutes), add mints and pound to combine and set aside. Just before serving, stir in lime juice, fish sauce and rice vinegar.
02   Preheat oil in a deep-sided saucepan or deep-fryer to 180C. Combine flour and chilli in a shallow bowl, season to taste. Dust whitebait in flour mixture, in batches, and deep-fry until crisp and light golden (4-5 minutes), then drain on absorbent paper.
03   Combine mango, herbs, fried shallot and spring onion in a bowl, add whitebait and drizzle with a little mint dressing. Toss lightly to combine and serve with extra mint dressing and lime wedges.

Topics:

SHALLOTS, DRINK SUGGESTION, SUMMER, SEAFOOD, SALAD, MINT, FISH, ASIAN, FISH, MANGOES

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

LIVELY YOUNG RIESLING. , suggested by MAX ALLEN

FEATURED IN

Feb 2010

Feb 2010

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