Crispy Thai fried fish

This unusual Thai dish is traditionally made with catfish, although other white fish or shrimp will do. Fried fish served with nuts and mango salad.

• Recipe author: Irina Sakharova
• After preparation, you will receive 2 servings
• Total recipe preparation time: 25 minutes

Ingredients

• Fish fillet 200 g
• Soy sauce 1 tbsp the spoon
• Peanuts 50 g
• Vegetable oil 200 ml
• Fresh chili peppers 3-5 pieces
• Palm sugar 2 tbsp spoons
• Fish sauce 2 tbsp spoons
• Lime 1 piece
• Onions ¹⁄₂ pieces
• Mango 1 piece

Cooking method

• Cut the fish into small pieces and mix with soy sauce. Boil until tender, about 5 minutes or steam. Cool afterwards.

• Grind the chili in a mortar, then add palm sugar and continue to grind to make a paste.

• Squeeze 2 tablespoons of lime juice. Pour them over the chili along with the fish sauce. Stir for about a minute more.

• Pour the resulting sauce into a bowl and toss with lightly chopped onions and mangoes.

  It is better to take unripe mangoes with a sour taste.

• In a skillet without oil, brown the peanuts for a few minutes.

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• Put the cooled fish in cheesecloth or a napkin and squeeze to remove excess liquid. The fillet should be as dry as possible.

• Mash the fish with a fork so that no large pieces remain.

  You can also use a mortar.

• Pour a few centimeters of oil into a skillet and heat it over high heat.

  Place a small piece of fish in the pan. If the oil is at the right temperature, it will bubble.

• Spread about half of the fish over the bottom of the pan and fry until golden brown. It won't take more than a minute.

• Put the finished fish on paper towels so that the oil is glass.

• Then transfer the fish to a plate, sprinkle with peanuts and serve with the mango salad.

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