Delicious Green Mango and Dried Snakehead Fish Salad Recipe

Green Mango and Dried Snakehead Fish Salad is an enticing dish that perfectly combines the tangy crunch of green mango, the distinctive saltiness of dried snakehead fish, and the aroma of various herbs. Not only is this dish easy to prepare, but it also offers a unique culinary experience for the whole family. Let’s dive into how to make this delicious salad!

1. Ingredients Needed for Green Mango and Dried Snakehead Fish Salad

To create an authentic Green Mango and Dried Snakehead Fish Salad, you’ll need the following ingredients:

• Dried snakehead fish: 2 pieces
• Green mango: 1 fruit
• Fresh lime: 2 fruits
• Horn pepper: 2 fruits
• Garlic: 2 cloves
• Vietnamese coriander: 30g
• Perilla leaves: 3 branches
• Fried shallots
• Shrimp crackers
• Fish sauce, cooking oil, sugar

1.1 How to Choose Good Dried Snakehead Fish

When selecting dried snakehead fish, keep these points in mind:

• The outer skin should be dry and not moldy. Gently press the skin and flesh to check for moderate softness; avoid fish that are too hard or too dry.
• Dried snakehead fish should have a distinctive aroma. If you detect any unusual fishy or rancid smell, do not buy it.
• The color of the fish is typically black (male) or brownish-white (female). Depending on your preference, you can choose between firm meat or fatty parts.

Quality dried snakehead fish

1.2 How to Choose Good Green Mango

• Choose green mangoes with dark skin, firmness, and fresh, moist stems. Avoid mangoes that are ripe or show signs of softness.
• Prefer varieties like elephant mango or keo mango to ensure the crunchiness and characteristic tanginess.

Fresh green mango

2. Detailed Instructions for Making Green Mango and Dried Snakehead Fish Salad

Step 1: Preparing the Ingredients

• Green mango: Peel, wash, and shred into thin strips. Soak the mango in a bowl of ice water to maintain its crunchiness.
• Vietnamese coriander, perilla leaves: Wash with diluted saltwater, drain, and finely chop.
• Garlic, horn pepper: Crush 2 cloves of garlic and 1 horn pepper. Slice the remaining pepper thinly for decoration.

Shredded green mango

Step 2: Frying and Marinating the Dried Snakehead Fish

• Heat cooking oil in a pan, add the dried snakehead fish, and fry on high heat for about 3-5 minutes until crispy and golden.
• Use scissors to remove the bones, then shred the fish into bite-sized pieces.
• Marinate the fish with 1 tablespoon of fried shallots, ½ tablespoon of sugar, and the juice of 1 lime. Mix well.

Fried dried snakehead fish

Step 3: Mixing the Fish Sauce Dressing

• Combine 1 tablespoon of fish sauce, 1 tablespoon of sugar, crushed garlic and pepper, and the juice of 1 lime. Stir well to blend the mixture.

Fish sauce dressing

Step 4: Tossing the Salad

• In a large bowl, add the shredded green mango, Vietnamese coriander, and perilla leaves. Gradually add the prepared fish sauce dressing, mixing well and adjusting the taste to your liking.
• Finally, add the shredded dried snakehead fish, and toss everything together to ensure the flavors are well combined.

Finished green mango and dried snakehead fish salad

3. The Finished Green Mango and Dried Snakehead Fish Salad

Once completed, arrange the salad on a large plate, garnish with thinly sliced horn pepper, cilantro, and fried shallots. The Green Mango and Dried Snakehead Fish Salad is not only visually appealing but also rich in flavor, making it perfect for a main course or as an appetizer.

Finished salad dish

4. Conclusion

Making Green Mango and Dried Snakehead Fish Salad is incredibly simple and quick, perfect for any family meal. The harmonious blend of the tangy crunch of green mango, the distinctive saltiness of dried snakehead fish, and the aroma of fresh herbs will make this dish stand out. We hope this article helps you confidently step into the kitchen and create a wonderful salad to treat your loved ones!