Ca Chien Fried Fish With Mango Salad Recipes

VIETNAMESE FRIED FISH WITH GREEN MANGO SALAD

Steps:

• If you have time, remove the fish from the refrigerator about 20 minutes before cooking.
• Peel the mango and slice into thin strips. Set aside. You can refrigerate it until you are ready to put the dish together.
• Place a small saucepan on the stove over medium heat. Add water, fish sauce and sugar and heat the mixture until some bubbles start to appear, then turn off the stove. Transfer to a clean bowl and wait for a couple of minutes to let it cool down slightly. Add lime juice, garlic and bird's-eye chili. Whisk to combine and adjust to your liking.
• Sprinkle a little bit of salt and pepper over the fish fillets. Place a pan over medium heat, and add a generous amount of oil. Once the oil is hot, add the fillets and fry until golden and crispy, flip once or twice. Towards the end, you may want to turn up the heat a little bit to crisp up the exterior.
• Transfer fish to serving plates. Place julienned green mango next to the fish, garnish with some cilantro and drizzle the dressing over everything. Serve immediately with steamed rice.

CA CHIEN-FRIED FISH WITH MANGO SALAD

Steps:

• First prepare the fish dip sauce. Bring to a boil in a saucepan the water, sugar, and vinegar then let the mixture cool down.
• Blend together the chopped garlic, chopped chili pepper, and the fish sauce, then add the lime juice.
• Combine both mixtures and blend well.
• This gives about 100 ml of the sauce which will keep for about 3 days.
• Now prepare the fish.
• Sauté the fish fillets in the peanut oil over medium-low heat, about 8-10 minutes on each side. Season with salt & pepper.
• Peel the mango and slice it up into thin slices. Dice the apples into julienne strips. Place these in a deep dish and pour the fish dip sauce over.
• Place the cooked flounder fillets on top and serve at once.

CHICKEN-FRIED FISH

Steps:

• Place the green beans in a microwave-safe dish. Add 1/4 cup water and 1/2 teaspoon salt, cover loosely with plastic wrap and microwave until tender, about 5 minutes. Meanwhile, sprinkle the fish all over with 1/2 teaspoon salt, and pepper to taste. Combine the flour and paprika in a shallow dish. Beat the eggs in another dish. Dip each fish fillet in the eggs, then dredge in the flour mixture, turning to coat. Reserve the flour mixture. Heat 3 tablespoons vegetable oil in a skillet over medium-high heat. Working in batches, fry the fish until cooked through, 3 to 4 minutes per side. Transfer to a plate and tent with foil. Wipe out the skillet. Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Whisk in 3 tablespoons of the reserved flour mixture, then add the chicken broth and 1/4 cup water; bring to a boil, whisking. Add the milk, cream cheese and parsley; cook, whisking, until slightly thickened, about 2 minutes. Season with salt and pepper. Divide the fish among plates. Top with the sauce and sprinkle with paprika. Serve with the green beans.
• Photograph by Christopher Testani

BLACKENED CATFISH WITH MANGO AVOCADO SALSA

Steps:

• Combine the oregano, cumin, paprika, 2 teaspoons pepper and 1/2 teaspoon salt; rub over fillets. Refrigerate for at least 30 minutes., Meanwhile, in a small bowl, combine the mango, avocado, red onion, cilantro, lime juice and remaining salt and pepper. Chill until serving., In a large cast-iron skillet, cook fillets in oil over medium heat until fish flakes easily with a fork, 5-7 minutes on each side. Serve with salsa.

CA CHIEN SOT CA (FRIED FISH WITH TOMATO SAUCE)

Steps:

• Slice garlic and scallion paper- thin and set aside. Peel and seed tomato and cut into dice. Combine nuoc mam, sugar and pepper and set aside.
• Cut fish into 2 pieces if necessary and dry well with paper towels. Heat oil in frying pan and add fish. Cook over medium heat for 10 to 15 minutes per side, or until fish is cooked through. Remove to a heated platter.
• Remove all but 2 teaspoons oil from pan. In remaining oil, over medium heat, saute garlic and scallion, stirring frequently, until brown. Add diced tomato and stir. Then add nuoc mam mixture, turn heat to medium high and boil, stirring constantly, for 1 minute. When sauce is cooked, pour over fish on platter. Sprinkle with chopped coriander before serving.

SPICY GREEN MANGO SALAD WITH SMOKED FISH

Steps:

• Skin the smoked mackerel fillets and break the meat into small flakes. Pour the oil into a frying pan to a depth of 2cm and heat to 190C (or until a small piece of bread browns in 20 secs). Sprinkle the fish pieces into the oil and deep-fry for 1 min or until crispy. It will probably all stick together at this point, but don't worry. Lift the fish out onto lots of kitchen paper, leave to cool, then break up into pieces again.
• Peel the mango and carrot, then shred both (using a mandolin or shredder) into strips. Put the mango, carrot, shallots, chilli, peanuts and fish pieces in a large bowl and toss together. Mix the sugar with the fish sauce and lime juice (you can add more or less than 1 tbsp, depending on the tartness of the mango). Add to the salad with the Thai basil and toss together again. Pile into the centre of two medium-sized plates - or four small plates if serving as a starter - and serve immediately.