Fried Fish with Green Mango Salad (Cá Chiên Mắm Xoài)

Fried Fish with Green Mango Salad on a plate surrounded by chili.

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Fried Fish with Green Mango Salad (Cá Chiên Mắm Xoài)

Grandma's Fried Fish with Green Mango Salad is the EASIEST weeknight recipe. Take fish to the next level with mango threads and a Vietnamese dipping sauce!

Prep Time20

Cook Time15

Total Time35

Course: Dinner, Lunch

Cuisine: Asian, Vietnamese

Servings:

Calories: 205kcal

Author: Jeannette

Ingredients

1 fish (we used silver perch)
3 green mango
3 tbsp oil (or more if needed)
4 tbsp Vietnamese Dipping Sauce (Nước Mắm) (or to taste)

Instructions

Put the fish under running cold water and scrape a knife's blade across the skin to remove any leftover scales the fishmonger may have missed.
Score each side of the flesh twice by cutting through the meat diagonally, roughly 5mm (0.2") deep. This will help it cook on the inside.
Set up a pan large enough to fit the entire fish's body and heat it up on high. Pour 3 tbsp of oil in to start.
Once hot, add the fish in to cook for 10 minutes on one side or until golden brown. Flip to the other side and do the same.
Note: If the oil starts to run low in the pan, pour in 1 tbsp at a time around the body.
Meanwhile, peel the mangoes and use a cleaver to tap it against the flesh. This will create slivers in the fruit.
Then use the blade to slice horizontally (flat against the fruit) so that each thin sliver gets shaved off.
For a video tutorial, you can watch Luke Nguyen prepare it for his salad on MasterChef Australia.
Once both sides are golden and cooked, plate this fish on a long dish.
Pro Tip: To check to see if the meat is cooked, use a fork or chopsticks to twist and pull the flesh away closer to the bone. If it's flaky and not transparent, then it's ready.
Serve immediately with the cut green mango and a generous drizzle of Vietnamese Dipping Sauce (Nước Mắm)!

Notes

- Use fresh fish. If the seafood isn't selected fresh from a tank, you can check out Grandma's Cantonese Steamed Fish with Ginger and Shallots (清蒸鱼) recipe for tips on how to choose the best ones.
- Choose a firmer green mango. Some are more tart and firm, while others are slightly riper for a sweeter and softer experience. Firmer ones - while more sour - will be easier to julienne.
- Serve the fruit to the side of the fish. While layering mangoes on top looks nice, unless you plan to serve the dish immediately, the moisture will soften the fish's crispy skin over time.
- Use whichever of your favorite fish you like. Even frozen or fillets will work. This time, we used silver perch and asked our fishmonger to descale and remove the insides for us before we brought it home.
- Our house always has a jar of homemade Nước Mắm (Vietnamese Dipping Sauce ) in the fridge, ready to be used. If you don't have this at your disposal, you can quickly make one or use your favorite salad dressing.
- Opt for the greener variety of mangoes. If they're starting to turn orange or yellow, then they're too ripe for this recipe.

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