This recipe provides instructions for making a delicious and visually appealing meal featuring crispy fried whole fish served alongside a vibrant and spicy mango salad and a refreshing side of shredded cabbage. The fish is typically a small to medium-sized whole fish, cleaned and often scored to promote even cooking and crispiness. It is seasoned with salt, pepper, and sometimes other spices before being deep-fried until golden brown and the flesh is cooked through and flaky. The spicy mango salad offers a delightful contrast with its sweet, tangy, and spicy flavors, featuring diced ripe mangoes, onions, chilies, cilantro, and a dressing made with lime juice, fish sauce (optional but adds depth), and a touch of sugar. The shredded cabbage provides a cool and crisp element to balance the richness of the fried fish and the intensity of the salad. This combination of textures and flavors – crispy fish, sweet and spicy salad, and refreshing cabbage – makes for a well-rounded and satisfying meal, often enjoyed in tropical or Southeast Asian cuisines. The image shows a white plate with two whole, golden-brown crispy fried fish, garnished with green leafy vegetables. Below the plate are two clear bowls: one containing a colorful, chunky salad with visible mango pieces, chilies, onions, and herbs, and the other containing a pile of finely shredded white cabbage.
The main element of this dish is a whole fish, typically a smaller variety like tilapia, snapper, or mackerel, cleaned and prepared for frying. Scoring the sides of the fish helps it cook evenly and become extra crispy.
For seasoning the fish, simple ingredients like salt and freshly ground black pepper are essential. Other spices such as garlic powder, paprika, or a general fish seasoning can also be used.
The fish is deep-fried in hot cooking oil until it reaches a crispy golden-brown exterior and the flesh is cooked through and flaky. A neutral oil with a high smoke point, like vegetable or canola oil, is suitable for deep frying.
The spicy mango salad features ripe mangoes, diced into small, juicy pieces, providing sweetness and a slightly tangy flavor.
Onions, thinly sliced or diced, add a pungent and slightly sharp flavor to the salad.
Fresh chilies, such as bird’s eye chilies or Thai chilies, thinly sliced or chopped, provide the spicy kick. The amount can be adjusted to desired heat level.
Fresh cilantro, chopped, adds a bright, herbaceous note to the salad.
The dressing for the mango salad typically includes lime juice for its acidity and tanginess. Fish sauce, a staple in Southeast Asian cooking, adds a savory and umami depth (optional but recommended). A touch of sugar balances the tartness of the lime and the spiciness of the chilies.
The shredded cabbage, usually plain white cabbage, provides a cool, crisp, and refreshing element to the meal, acting as a palate cleanser.
The preparation involves seasoning and deep-frying the whole fish until crispy. The mango salad is made by combining diced mangoes, onions, chilies, and cilantro, then tossing them with a dressing of lime juice, fish sauce (if using), and sugar. The cabbage is simply shredded. All components are then served together.
Crispy Fried Fish with Spicy Mango Salad and Shredded Cabbage is best served immediately after the fish is fried to ensure maximum crispiness, with the salad and cabbage served fresh and chilled or at room temperature.
The texture offers a delightful contrast: the fish is crispy on the outside and flaky and tender on the inside, the mango salad is a mix of soft mango, slightly crunchy onions, and the varying textures of chilies and cilantro, while the cabbage is crisp and refreshing.
The flavor profile is a complex interplay of savory and rich from the fried fish, sweet, tangy, and spicy from the mango salad, and fresh and slightly vegetal from the shredded cabbage.
Crispy Fried Fish with Spicy Mango Salad and Shredded Cabbage is a dish featuring a whole fish deep-fried to crispy perfection, served with a vibrant salad of sweet mangoes, spicy chilies, and tangy lime dressing, alongside refreshing shredded cabbage.
The preparation involves seasoning and deep-frying a whole fish, making a spicy mango salad with diced mangoes, chilies, onions, cilantro, and a lime-based dressing, and shredding cabbage, then serving all components together.
Ingredients:
For the Crispy Fried Fish:
- 1 whole fish (tilapia, snapper, or mackerel), scaled and gutted
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for deep frying
For the Spicy Mango Salad:
- 2 ripe mangoes, peeled and diced
- ½ red onion, thinly sliced or diced
- 1-2 small fresh chilies (bird’s eye or Thai), thinly sliced or chopped (adjust to taste)
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce (optional)
- 1 teaspoon sugar (or to taste)
For the Shredded Cabbage:
- 2 cups white cabbage, finely shredded
Optional Garnishes:
- Fresh green leafy vegetables (as shown)
- Lime wedges
Equipment:
- Deep pot or wok for frying
- Large plate lined with paper towels
- Sharp knife
- Cutting board
- Mixing bowls
- Measuring spoons and cups
- Tongs or slotted spoon
Instructions:
- Prepare the Fish: Rinse the whole fish under cold water and pat it dry thoroughly with paper towels. Score both sides of the fish several times with diagonal cuts to help it cook evenly and become crispy. Season the inside and outside of the fish with salt and pepper.
- Heat the Oil: Pour enough vegetable oil into a deep pot or wok to fully submerge the fish. Heat the oil over medium-high heat to around 350°F (175°C). Use a thermometer if you have one.
- Fry the Fish: Carefully lower the seasoned fish into the hot oil. Fry for about 5-8 minutes per side, depending on the size and thickness of the fish, until it is golden brown and crispy on the outside and the flesh is cooked through and flakes easily with a fork.
- Drain the Fish: Once cooked, carefully remove the fish from the oil using tongs or a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
- Prepare the Mango Salad: In a mixing bowl, combine the diced mangoes, sliced or diced red onion, and sliced or chopped fresh chilies.
- Make the Salad Dressing: In a small bowl, whisk together the lime juice, fish sauce (if using), and sugar until the sugar is dissolved. Taste and adjust the sweetness, sourness, or spiciness as needed.
- Dress the Salad: Pour the dressing over the mango mixture and gently toss to combine. Stir in the chopped fresh cilantro.
- Prepare the Cabbage: Place the finely shredded cabbage in a serving bowl. You can keep it plain or add a light dressing if desired (e.g., a drizzle of lime juice or a pinch of salt).
- Serve: Arrange the crispy fried fish on a serving plate, optionally garnished with fresh green leafy vegetables and lime wedges. Serve alongside the spicy mango salad and the shredded cabbage.
Tips and Variations:
- Fish Variety: You can use other small to medium-sized whole fish suitable for frying. Adjust the frying time based on the size of the fish.
- Spice Level: Adjust the number and type of chilies in the mango salad to your desired level of spiciness. You can also remove the seeds for less heat.
- Sweetness of Mango: If your mangoes are very sweet, you may need to reduce the amount of sugar in the salad dressing.
- Herb Variations: Besides cilantro, you can also add other fresh herbs like mint or Thai basil to the mango salad for different flavor nuances.
- Optional Salad Additions: Some variations of the mango salad include other ingredients like diced bell peppers, shredded carrots, or chopped peanuts for added texture and flavor.
- Dipping Sauce for Fish: You can serve the crispy fried fish with a dipping sauce of your choice, such as a simple chili-lime sauce or a garlic aioli.
Enjoy this flavorful and textural Crispy Fried Fish with Spicy Mango Salad and Shredded Cabbage!