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Catfish Salad with Green Apple and Mango
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Serves : 6-8
Preparation time : 30 minutes
cooking time : 10 minutes
Ingredients :
250ml (1/2 cup) water
1/4 teaspoon salt
500g (1lb) catfish fillets
Oil for deep-frying
1 unripe mango, peeled and cut into sticks
1 green apple, cut into sticks
1 small onion, halved and thinly sliced
125g (4 oz) lettuce, torn to yield 2 cups
4 tablespoons coarsely chopped roasted unsalted peanuts, to garnish
Spring of coriander leaves (cilantro), to garnish
Dressing 60ml (1/4 cup) fish sauce
60ml (1/4 cup) freshly squeezed lime juice
3 tablespoons shaved palm sugar or brown sugar
1 tablespoon sliced red chili
Method :
Combine all the Dressing ingredients in a bowl and mix until the sugar is dissolved. Set aside.
Bring the water and salt to a boil in a wok or skillet, and poach the fish fillets over medium low heat for about pat the fillets dry with paper towels. Place the fillets on a tray. Using a fork, shred the fillets into rough and fuzzy strands. Set aside to dry for 30 minutes.
Heat the oil in a wok until hot. Drop the fish strands into the hot oil at different spots and deep-fry for 3 to 5 minutes, turning once, until puffed, crispy and golden brown on all sides. Remove with a wire mesh or slotted spoon and drain on paper towels.
Combine the deep-fried puffed fish, mango, apple and onion in a mixing bowl and gently toss to mix well, adding the Dressing a little at a time.
To serve, line a serving platter with shredded lettuce, top with the fish mixture and garnish with peanuts and coriander leaves. Alternatively, serve individually in layers of ingredients with the deep-fried puffed fish on top and a bowl of Dressing on the side.
If catfish is not available, use 1 can of tuna chunks instead. Do not poach the tuna, just drain and shred, then deep-fry in the same manner.
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