Fish again? Indeed. Thai cuisine again? Indeed (Thai style sea bass & apple salad). Well, what else is new at home? Pretty much nothing except the daily routine and sorting out work to hand over before saying bye-bye to my 15 years career in the same organisation. Feeling sentimental-emotional on one side to let go and on the other, guess when decision has been made to do something else in life, we have to let go-go-go. Right. Now returning to this recipe - mackerel fried and topped with the spicy and crunchy raw mango salad (fish with mango salad). Done for the day. Take care everyone.
For the fish
2 medium pieces Indian mackerel/tenggiri
1/2 tsp ginger paste (good to remove raw fishy smell)
Salt and crushed black pepper for taste
Oil for frying
For the mango salad
1 small green mango - remove skin and cut into thin stripes
4 shallots - sliced thinly
2 red chillies - sliced thinly
2 birds eye chillies/chilli padi - sliced (optional)
2 sprigs coriander leaves - chopped/sliced
2 sprigs spring onion - chopped/sliced
3 to 4 kaffir lime leaves - chopped/sliced
2 tbsp crushed peanuts
1 tsp crushed/powdered palm/ white sugar
Salt ( taste first please before adding)
Rub ginger, pepper and salt generously over fish.
Deep fry, remove and keep aside.
For mango salad
Gently toss all ingredients together.
Lay out on a serving plate.
Place fish over.
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