Crispy Fish Salad With Red Onion Mango And Soy Lime Vinaigrette Recipes

MANGO SALAD

Steps:

• Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.
• Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.

CRISPY FISH SALAD WITH RED ONION, MANGO, AND SOY-LIME VINAIGRETTE

Steps:

• Fill a small bowl halfway with water and add ice cubes. Add onion slices and let soak for 5 minutes. Drain and pat dry. Transfer to a medium bowl with mango, radishes, and cilantro. Transfer salad mixture to refrigerator and let chill while preparing fish.
• Fill a countertop electric fryer or deep pot 2 inches high with oil and heat to 350 degrees.
• In a shallow dish, mix together flour and cornstarch and season with salt and pepper. Lightly dredge fish in flour mixture, shaking off excess. Working in batches, place the fish into a fryer basket or spider strainer and carefully lower into hot oil. Fry for 2 to 3 minutes, until golden brown and crisp. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
• Remove salad from refrigerator and drizzle with vinaigrette; toss to combine. Arrange on a serving platter and top with fish; serve immediately.

MANGO RED ONION SALAD WITH MINT VINAIGRETTE

Steps:

• Cut the mangos in half, using the tip of your knife to cut around the large seed in the center. With the knife tip make slashes in the pulp of the fruit but not through the skin. Cut again in the other direction so that you've made hash marks in the fruit. Now turn the skin of the fruit inside out so that the fruit projects outward. With a spoon scoop out the already cut fruit into a mixing bowl.
• Peel the onion, cut in two and slice from root end to stem end into a fine julienne. Mix the mango and onion together.
• Combine the honey, lime juice, mint and soy in a small bowl. Pour this vinaigrette over the mango and onion and serve.

SOY-LIME VINAIGRETTE

Steps:

• Place the lime juice, soy sauce, hot sauce, shallot, ginger, garlic, honey, and pepper in a medium bowl. Slowly whisk in olive oil until mixture is emulsified.

MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE

Steps:

• In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
• Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
• Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.

CRISPY COCONUT PRAWN & MANGO SALAD

Steps:

• Run a sharp knife down the back of each prawn and remove the grey line that runs from the head to the tail. Whisk the coconut milk until smooth, then tip half into a bowl with the prawns. Add half the lime juice and a pinch of salt, mix well and set aside for 15 mins.
• Meanwhile, mix the remaining coconut milk with the rest of the lime juice, the sesame oil, sugar or honey, and a pinch of salt.
• Divide the watercress or spinach between two plates, then top with the mango, avocado and red onion slices, the mint and sliced chillies.
• Pour a 1-2cm depth of oil into a large saucepan over a medium heat. Combine the desiccated coconut with the cornflour and some seasoning. Drain the prawns and turn in the cornflour mixture to coat, shaking off any excess.
• Drop one prawn into the oil; if it sizzles, add a few more, but don't overcrowd the pan. Fry for 1-2 mins on each side until crisp and golden, then transfer to a plate lined with kitchen paper. When all the prawns are fried, scatter them over the salad and drizzle with the dressing.