The Green Mango Salad is inspired from the Thai Green Mango Salad recipe which is popular through south east asian cuisine, despite all my travel through the region i had never been introduced to this fresh delicious fish salad until now.
This is a super easy, fresh dish that requires minimal prep, it carries a wow factor that will stun guests with its extremely refreshing delicious flavour. The green mango is a key ingredient. This recipe was taught to me by Johnnie Marm which was derives close to his ancestral home of Cambodia. He grew up eating this dish whenever green mangoes were available, and his mum taught him how to make it. Everyone who tries it instantly wants to make it. Every bite is refreshing and packed with flavour.
Making and Prepping Bonito Poke Bowl
Prep Time: 20 mins
Marinade Time: 15 mins
Total Time: 35 mins
Green Mango Salad Ingredient List
1 green mango, grated
1 green apple, grated
2 small chillies, diced
2 garlic cloves, crushed
2 tbsp fish sauce (Squid brand is best)
1/4 cup sugar
1 bunch coriander (cilantro), finely chopped
1 lemon, juiced
100-150 g (3.5-5 oz) cashew nuts, crushed with a few left whole
Whole fish for frying
Thai Green Mango Salad Method:
1. Chop your Chilli's and crush your Garlic Cloves and put to the side, next grate you Green Mango and Apple, id recommend doing the apple second as it will oxidise quicker than the mango. Then partially crush your cashew nuts and mix all the ingredients, minus the fish and vegetable oil, in a big bowl and set to one side.
2. Add enough vegetable oil to a pan to pan-fry the fish, and heat. Add the fish whole or filleted (fillets should have skin on and scored sides to prevent curling). Cook the fish until its nice and crispy on both sides. Remove fish from pan and place the fish onto a plate of kitchen roll (paper towel) to absorb some of the oil.
4. Move the fish onto a serving plate and top with the mango salad mixture. Garnish as you please and serve.