Spicy Green Mango Salad with Smoked Fısh and a Sweet and Sour Dressing

By Rick Stein

Spicy Green Mango Salad with Smoked Fısh and a Sweet and Sour Dressing recipe, brought to you by MiNDFOOD.

Serves 4 as a starter

4 smoked mackerel fillets (275g), skinned

vegetable oil, for deep-frying

1 green mango (450g)

1 large carrot (75g)

30g shallots, thinly sliced

1 red bird’s eye chilli, finely chopped

25g roasted peanuts, roughly chopped

2 tsp palm sugar

1 tbsp fish sauce

about 1 tbsp lime juice, depending on the tartness of the mango

15g Thai sweet basil, roughly chopped

1 Break smoked mackerel fillets into small flakes. Pour oil 
into a deep frying pan to reach 2cm up the sides and heat to 190˚C. Sprinkle fish into oil and deep-fry for 
1 minute or until crispy 
(it will all stick together at this point but don’t worry). Remove fish to a tray lined with kitchen paper and set aside to cool. Break fish into small pieces.

2 Peel green mango and shred, using a mandolin or sharp knife, into 3-4mm wide strips. Repeat with carrot. Place mango, carrot, shallots, chilli, peanuts and fish pieces into a large bowl and toss to combine. Mix palm sugar with fish sauce and lime juice in a small jug. Pour over salad. Sprinkle salad with Thai basil and toss to combine. Place on 2 medium-sized serving plates, or 4 small plates if serving as a starter. Serve immediately.


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