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.
