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Crispy Fish with Raw Mango

Ingredients

• Crispy fish
• Corn flour 1 tbsp
• Salt a pinch
• A pinch white pepper
• Any white fish 100 gm (sliced into bite sized pieces)
• Green mango salad
• Raw Mango 80 gm (peeled and shredded)
• Cherry tomatoes 20 gm (cut into halves)
• Spring onion 20 gm (cut into 1 inch)
• Birds eye red chilli 10 gm
• Palm sugar 1 tbsp
• Light soya sauce 1 tbsp
• Tamarind juice 1 tbsp
• Lime juice 1 tbsp

Method

• In a bowl, mix corn flour, salt and white pepper. Dredge fish into the mixture; shake off any excess flour, deep fry till crisp. Keep fish aside. Add remaining ingredients into a mortar, and pound with pestle till mango shreds are bruised.
• Mix well with lime juice, add salt to taste (if required). Toss the fish in the salad, make sure the fish doesn’t get drenched in the salad dressing.

– Recipe courtesy, Siam Trading Co. Thai Kitchen and Bar.

Signature Guacamole Salad

Ingredients

• Ripe avocado 200 gm two small pieces, or a big one
• Tomatoes, seeds and pulp removed (chopped) 40 gm
• Onion (chopped) 15 gm
• Cilantro (chopped) 5 gm
• Jalapeno (chopped) 2 gm
• Lemon juice 4 ml (a drizzle)
• Olive oil 4 ml, little drizzle
• Salt to taste

Method

• Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Using a fork, mash the avocado, but keep chunky.
• Add rest of the ingredients, mix. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready to serve. Serve with yellow and blue corn tortillas.

Recipe courtesy Chef Vikas Seth, Sanchez