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Salad of Fried Sea Mullet, Green Mango & Mangosteens

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

  • About

Mark Jensen learnt to cook Vietnamese food from his parents-in-law, who owned Vietnamese restaurants in Cabramatta. His dishes are authentic, but with a modern approach that makes them more accessible to home cooks. Vietnamese food is defined by an abundance of fresh herbs: here it’s Vietnamese mint, perilla (also called shiso) and mint. The Vietnamese mint and perilla are available from Asian grocery stores, bu

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