Green apple can be replaced with green mango. Serve at room temperature or cold.
I ngrediënt 200g catfish or other white fish fillets 500 ml vegetable oil 10g flour 100g grated green mango or green apple 3 tablespoons cashew Coriander leaves, to garnish
Sauce 2 1/2 tablespoons fish sauce 2 tablespoons fresh lime juice 2 teaspoons palm sugar 2 shallots, peeled and sliced 1 red chilli, sliced
Preparation Stream the fish fillets in a steamer for about 10 minutes. Remove from heat, pat dry with kitchen paper and use a fork to break fish into chunks. Heat oil over medium heat in a frying pan, deep enough for the oil to the fish fry.
Coat the fish pieces in flour and fry until golden brown. Remove fish from oil and drain on paper towels. Garnish the fish thinly sliced mango and cashew.
In order to make the sauce Add the fish sauce, lime juice and palm sugar in a bowl and stir until the sugar has dissolved, then add the chili and shallets there. Stir well and pour over the fish and mango salad. Sprinkle over the cashews, coriander leaves and serve.