Yum Pla Krob (Crispy Fish Salad with Green Mango and Cashews)
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Ingredients
- 400 g mackerel fillets
- 200 g green mango, julienned
- 2 shallots, finely sliced
- 30 g cashew nuts
- 2 tbsp fish sauce
- 2 fresh lime
- 1 tsp palm sugar
- 2 fresh red chillies
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 309 kcal
- Protein
- 21.7 g
- Carbohydrate
- 10.4 g
- of which sugars
- 5.5 g
- Fat
- 19.7 g
- of which saturates
- 3.9 g
- Fibre
- 2.8 g
- Salt
- 2.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pat the mackerel fillets dry and fry, skin-side down, in a little oil for 4 minutes until the skin is very crisp.
- 2
Turn and cook for 2 more minutes until cooked through, then break the flesh into large flakes.
- 3
Toss the green mango with the shallots and cashew nuts.
- 4
Mix the fish sauce, lime juice and palm sugar, and pour over the salad.
- 5
Add the crispy fish flakes and toss gently.
- 6
Scatter with sliced red chillies and fresh coriander and serve immediately.
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