Snapper with Thai Mango Salad

I love Asian food and spices and sometimes find clean eating and salads lacking in the flavours I am familiar with. So this dish, Snapper with Thai Mango Salad proves that we can straddle both the flavours and yet keep this meal sexy, fresh and low carbs. You can always alternate the use of palm sugar with honey or maple syrup or use less of the amount called for. However, the salty, sweet and sour taste of the dressing is in the balance of those ingredients. I am using locally caught snapper in this dish, once again showcasing a locally sustainable fish that’s tasty and value in money.
If you have a mandolin, the julienne work only takes a couple of minutes, so its a fairly easy meal to prep. For the fish, to make it even healthier you can also bake it. As we are using a makeshift kitchen, pan frying it in coconut oil was the choice here.

Snapper with Thai Mango Salad (serves 2)

Prep Time: 15 mins
Cook Time: 15 mins
Yields: 18

Ingredients:

  • 2 x 160g snapper fillet
  • 2 tbsp coconut oil
  • Mango Salad Ingredients:
  • 2 cups of julienned green mango
  • 2 cups of pea sprouts
  • 2 cup julienned carrot
  • 1/2 cup cherry tomatoes, halved
  • 4 shallots, thinly sliced
  • Garnishing:
  • 2 tbsp roasted peanuts
  • 1 chili, sliced
  • Coriander
  • Toasted coconut flakes
  • Salad dressing:
  • 6 tbsp lime juice
  • 3 tbsp palm sugar
  • 2 tbsp fish sauce

Method:

  1. When pan is heated though, pour the coconut oil in. Pan fry the snapper on both sides. Alternatively, in a pre heated 180C oven, place the fish in a roasting pan, drizzled with 1 tbsp coconut oil and roast for 7 minutes. If you prefer to grill the fish, wrap it in aluminium foil with 1 tbsp oil.
  2. For the mango salad, in a large bowl, toss all the ingredients together.
  3. To make the salad dressing, whisk or pound the ingredients till the palm sugar is melted through. Alternatively you can add 1 tsp of water in to the palm sugar and microwave it for 30 seconds to melt it though.
  4. Pour half of the dressing into the salad and mix through.
  5. Pile the salad high on a plate. Place the fish on top. Garnish with peanuts, chili, coriander and coconut flakes. Just before serving, pour the remaining dressing on top. Enjoy!!!

Additional Info:

If you do not have snapper, cod fish or salmon works too. Grilled prawns will also make this a starry dish! If you do not have palm sugar, you may replace with coconut sugar, honey or maple syrup.

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