Crispy Red Tilapia with Mango Salad

AuthorNok UnphonCategory

Yields2 Servings

Deep-fried Tilapia
 1 whole frozen red Tilapia (700 - 800 g)
 2 tbsp tempura flour
 1 tbsp salt
 4 cups deep fry oil
 ½ cup cashew nuts
Sweet fish sauce
 2 tbsp oil used in the deep fried red Tilapia
 2 tbsp fish sauce
 2 tbsp palm sugar
Mango salad
 2 tbsp fish sauce
 2 tbsp sugar
 2 tbsp lime juice
 ½ cup Thai shallot, thin slides
 ½ cup long coriander, thin slides
 1 tbsp red chilli, thin slides
 ½ cup raw mango, long thin slides
 mint leaves for garnishing

Making deep fried red Tilapia
1

Defrost the red Tilapia at room temperature. Dap the water with kitchen paper. Cut both sides in stripes. Sprinkle with salt both sides. Gently rub for a few minutes. Sprinkle the tempura flour both sides. Leave aside.

2

Heat the frying oil in a deep pan or wok. Fry the cashew nuts at medium level heat. When the colour of the cashew nuts starts to turn golden, sieve the cashew nuts from the oil. Leave aside.

3

Deep fry the prepared Tilapia at medium-high heat until both sides turn brown and crispy. Turn off the heat. Transfer the fish from the pan and drain the exceed oil.

Making sweet fish sauce
4

Take 2Tbsp oil used in the deep fried red Tilapia to a clean pan. Heat at low level heat. Add 2Tbsp palm sugar. Stir until the palm sugar dissolve completely. Increase the heat to medium-high heat level. Stir for a few minutes. Remove from the heat. Mix with 2Tbsp fish sauce. Leave aside.

Making mango salad
5

Mix fish sauce, sugar and lime juice together in a clean bowl. When the sugar dissolve completely, add shallot, long coriander and red chilli. If you cannot eat spicy food, you can ignore the chilli. Stir for a few minutes. Transfer to a sauce bowl. Add mango slides. Garnish with mint leaves.

Serving
6

Use long serving plate. Pour the sweet fish sauce in the plate. Put the Tilapia. Garnish with fried cashew nuts and coriander leaves. Serve together with the mango salad. To complete the meal, serve with freshly cooked jasmine rice.

Ingredients

Deep-fried Tilapia
 1 whole frozen red Tilapia (700 - 800 g)
 2 tbsp tempura flour
 1 tbsp salt
 4 cups deep fry oil
 ½ cup cashew nuts
Sweet fish sauce
 2 tbsp oil used in the deep fried red Tilapia
 2 tbsp fish sauce
 2 tbsp palm sugar
Mango salad
 2 tbsp fish sauce
 2 tbsp sugar
 2 tbsp lime juice
 ½ cup Thai shallot, thin slides
 ½ cup long coriander, thin slides
 1 tbsp red chilli, thin slides
 ½ cup raw mango, long thin slides
 mint leaves for garnishing

Directions

Making deep fried red Tilapia
1

Defrost the red Tilapia at room temperature. Dap the water with kitchen paper. Cut both sides in stripes. Sprinkle with salt both sides. Gently rub for a few minutes. Sprinkle the tempura flour both sides. Leave aside.

2

Heat the frying oil in a deep pan or wok. Fry the cashew nuts at medium level heat. When the colour of the cashew nuts starts to turn golden, sieve the cashew nuts from the oil. Leave aside.

3

Deep fry the prepared Tilapia at medium-high heat until both sides turn brown and crispy. Turn off the heat. Transfer the fish from the pan and drain the exceed oil.

Making sweet fish sauce
4

Take 2Tbsp oil used in the deep fried red Tilapia to a clean pan. Heat at low level heat. Add 2Tbsp palm sugar. Stir until the palm sugar dissolve completely. Increase the heat to medium-high heat level. Stir for a few minutes. Remove from the heat. Mix with 2Tbsp fish sauce. Leave aside.

Making mango salad
5

Mix fish sauce, sugar and lime juice together in a clean bowl. When the sugar dissolve completely, add shallot, long coriander and red chilli. If you cannot eat spicy food, you can ignore the chilli. Stir for a few minutes. Transfer to a sauce bowl. Add mango slides. Garnish with mint leaves.

Serving
6

Use long serving plate. Pour the sweet fish sauce in the plate. Put the Tilapia. Garnish with fried cashew nuts and coriander leaves. Serve together with the mango salad. To complete the meal, serve with freshly cooked jasmine rice.

Crispy Red Tilapia with Mango Salad

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