For a really great Thai mango
salad, picking out your mangoes is the most fun part. So head out to
your local market and look for the hardest, greenest mangoes you can
find. If you're having trouble selecting the right one, just ask for the
pickle variety of mangoes, and you're good to go.
Once your mangoes have been
rinsed thoroughly, grate them down with the skin still on; it will give
your salad that fresh yellow-green colour, and add lovely texture to
The typical Thai salad calls for catfish, but you can really use any fish that’s flaky and can be friend to a crisp.
The fish creates a whole
different twist to the salad. Slice your fish of choice into thin, long
slivers, and then deep fry in hot oil. (As an alternative, you can also
choose to bake the fish before deep frying).
now for the dressing: As you might have noticed, we didn’t add masala
to the fish – that’s because all our delicious flavour will come from
the salad dressing! De-seed and squeeze the juice of one lemon into a cup.
To give the salad a more full-bodied flavour, add a full teaspoon of fish sauce.
Slice up one hot red chili, ideally of the Bird's eye variety.
Then add some sugar, and stir it until it fully dissolves.
And voila! Your dressing is ready to go!
For a quick garnish, bunch up some fresh coriander and use a sharp knife to chop it fine.
Finally, lightly roast some
peanuts and then crush gently. Your initial movement should light enough
to just to remove the skin - which you can then blow off, and then
Your salad is now ready to serve; we just need to plate the dish!
Toss in a few slivers of fish into the salad bowl before topping it up with mango.
Pour a generous serving of dressing over, and finally garnish with peanuts and coriander.
Enjoy the rainbow of flavours -
sweet, tangy, salt and savoury; this salad brings together the
quintessential flavours that are trademark of lovely Thailand.
As we licked the bowl clean,
Kunal explained why this is one of his favourite dishes, “With the onset
of Summer, there is a certain urgency to taste the first mangoes, even
though you know the first few batches are not always ripe. This Thai
salad allows you to slake your mango-lust and use the raw mangoes to
toss up something absolutely delicious!”