Stingray and green mango salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Salt to taste | ||
| 500 | grams | Stingray or skate; (of flathead) |
| 4 | Green mangoes | |
| 4 | Birdseye chillies | |
| 4 | Shallots | |
| 4 | Ripe tomatoes | |
| 4 | Garlic cloves | |
| 100 | grams | Roasted peanuts |
| ½ | bunch | Vietnamese mint |
| ½ | bunch | Coriander |
| ½ | bunch | Asian basil |
| 100 | millilitres | Rice wine vinegar |
| 100 | grams | Palm sugar |
| 1 | tablespoon | Fish sauce |
| 1 | Lime; juice of | |
| Crispy fried shallots | ||
Directions
Salt the fish then steam the stingray or skate oer simmering water until the flesh flakes easily, about 15 minutes. Keep warm.
Dissolve the palm sugar in the rice wine vinegar. Peel and grate the green mango. Grind the chilli, garlic, shallot and tomatoes to a paste in a mortar and pestle. Add the mangoes, 2 tablespoons of the crushed peanuts and 8 each of the herb leaves and grind to again to bruise the ingredients.
Transfer the mixture to a bowl and dress with 2 tablespoons of the palm sugar mixture, lime juice, fish sauce and crispy fried shallots.
To serve, gently mix large pieces of steamed stingray or skate with the salad then serve.
Converted by MC_Buster.
Per serving: 219 Calories (kcal); 4g Total Fat; (13% calories from fat); 6g Protein; 50g Carbohydrate; 2mg Cholesterol; 54mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6½ Vegetable; ½ Fruit; ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.