Fried John Dory with shrimps and mango

Name: Fried John Dory with shrimps and mango
Cuisine: Spanish
Ingredients: 400–500 g/14 oz–1 lb 2 oz John Dory, gutted, cleaned and scaled; 2 tablespoons cornflour; ½ green mango, shredded; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla); 1 small, fresh red chilli, deseeded and finely sliced; 1 teaspoon Demerara or palm sugar; 2 red shallots, peeled and finely sliced; 1 tablespoon ground, dried shrimp; ¼ white cabbage, shredded; 1 teaspoon Demerara or palm sugar; 5 dried hot chillies, fried in oil for 2 minutes vegetable oil, for frying; 5 dried hot chillies, fried in oil for 2 minutes vegetable oil, for frying; 5 dried hot chillies, fried in oil for 2 minutes vegetable oil, for frying

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

400–500 g/14 oz–1 lb 2 oz John Dory

Europe
Asia
Japan
Thailand
Spain
Fish course
Gluten-free
Pescatarian

Method

Cut the fillets off the John Dory and rub them with a few drops of fish sauce. Coat them in the cornflour on both sides, then shake off any excess.
Heat some oil in a wok or heavy-based frying pan and shallow-fry the fillets on both sides until golden brown, then remove from the pan, drain on kitchen paper and keep warm.
In a bowl, mix the mango with the