Crispy Minced Fish, Sour Mango Salad, Coriander, Cashew Nuts, Lime Sauce
Pai Thai
Ingredients
- 300g Sea bass fish fillet
25g Tempura flour
3g Salt
3g White pepper powder
135g Thai mango
5g Red onion slice
5g Cashew nut
3g Coriander leaves
- FOR THE SAUCE:
45ml Fish sauce
30ml Lime juice
30g Sugar
Directions
- Place the whole fish fillet in a steamer until cooked well. Remember to remove the skin.
- Next chop the fish into small pieces and add salt, white pepper powder and tempura flour and mix well.
- Deep fry in medium heat oil until brown color and set aside.
- To make the sauce, add all the ingredients into a mixing bowl and stir until incorporated well.
- Mix together the mango, onions, cashew nuts and coriander leaves to make a salad.
- Plate up all the dishes and coat with the sauce before serving.
Information
- Category
- Appetizers
- Cuisine
- Other Asian