Spicy green mango salad with smoked mackerel
Ready in just 25 minutes, this dish is fresh and zingy with a kick of chilli
SERVES 2 as a main course or 4 as a starter PREP 20 mins COOK 5 mins EASY
4 smoked mackerel illets vegetable oil, for deep-frying 1 green mango
1 large carrot
30g shallots, thinly sliced
1 red bird’s eye chilli, inely chopped, plus a few slices to serve (optional)
25g roasted peanuts, roughly
chopped
2 tsp palm sugar
1 tbsp ish sauce
1 tbsp lime juice, plus wedges
to serve
15g Thai basil, roughly chopped,
plus a few whole leaves, to serve
1 Skin the smoked mackerel fillets and break the flesh into chunky pieces. Pour the oil into a frying pan to a depth of 2cm and heat to 190C (or until a small piece of bread browns in 20 seconds). Carefully place the fish pieces in the oil and fry for 1 min or until crispy. Don’t worry if it sticks together. Lift out onto kitchen paper, leave to cool, then break up the pieces if they’ve clumped together.
2 Peel the mango and carrot, then shred both into strips (using a mandoline or shredder). Put the mango, carrot, shallots, chilli, peanuts and fish pieces in a large bowl and toss together. Mix the sugar with the fish sauce and lime juice (you can add more or less than 1 tbsp, depending on the tartness of the mango). Add to the salad with the Thai basil and toss together again. Pile into the centre of two medium-sized plates – or four small plates if serving as a starter – and serve immediately, scattered with the sliced chilli, if using, whole basil leaves and the lime wedges on the side for squeezing over.
PER SERVING 4 438 kcals • fat 33g • saturates 6g • carbs 10g • sugars 6g • ibre 3g • protein 24g • salt 2.8g