Fish with Mango Sauce

Name: Fish with Mango Sauce
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 3 Tbsp heavy cream; 1½ tsp fish sauce; 2 lb [910 g] white fish fillets, such as snapper or grouper, skin removed; Vegetable oil, for frying; 3 Tbsp unsalted butter; 1½ tsp green peppercorns in brine, drained; 1½ ripe mangoes, peeled and very thinly sliced; ¾ cup [180 ml] Nưởc Chẩm, gently warmed if it has been refrigerated; 2 green onions, thinly sliced, for garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mango and Peppercorns

By Tung Nguyen , Katherine Manning , Lyn Nguyen and Elisa Ung

Published 2021

About

We particularly like this mango sauce with fried snapper or grouper, but you can serve it over any kind of fish prepared any way you’d like, such as steamed, baked, or broiled. Feel free to add more peppercorns, mango, or nưởc chẩm to suit your taste. Green peppercorns in brine can be found at some grocery stores and online.

Ingredients

3 Tbsp unsalted butter
1½ ripe mangoes, peeled and very thinly sliced
1½ tsp

Asia
Vietnam
Fish course
Pescatarian
Southeast Asia
Gluten-free

Method

In a small pot, melt the butter over low heat. (You can also do this in a small bowl in the microwave.) Add the mango, peppercorns, and fish sauce, gently mix together, and let cool. Add the heavy cream, gently mix, and set aside.

In a large heavy skillet, heat 1 in [