Palm Sugar Fish with Green Mango

Name: Palm Sugar Fish with Green Mango
Yield: Serves 4
Cuisine: Cambodian
Ingredients: 500 g thick white fish fillet, skin removed; 2 tablespoons salted dried radish, rinsed in cold water; 2 teaspoons sea salt; 80 g rice flour; vegetable oil, for deep-frying, plus extra for pan-frying; 2 teaspoons freshly ground black pepper; 3 small green chillies, finely sliced; 4 cloves garlic, finely sliced; 3 small tomatoes, peeled then pureed; 2 green mangoes, peeled and finely shredded; 200 g palm sugar, shaved; 80 ml fish sauce; 12 cherry tomatoes, halved; 50 g bean sprouts, trimmed; 3 tablespoons Asian or Thai basil leaves, torn; 2 tablespoons shredded long-leaf (saw-tooth) coriander

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This is my interpretation of a classic dish we ate at Khmer Kitchen and Amansara – it’s finger-licking good with fresh clean flavours. Any large white fish fillets are suitable, such as bar cod, blue eye, jewfish, trevally, sea bass, barramundi, red emperor or snapper.

Ingredients

500 g thick white fish fillet, skin removed
80 g rice flour
2

Asia
Cambodia
India
Amansara
Khmer
Fish course
Pescatarian
South East Asia

Method

Cut the fish into 2 cm chunks and dust with rice flour, salt and half the pepper.

Heat the oil in a wok to 180°C and deep-fry the fish chunks in small batches for 3 minutes until golden. Remove and drain on paper towel.

Heat 2 tablespoons of oil in a frying pan and cook the garlic and chilli until fragrant. Add the dried radish strips and fry for another minute. Remove from the