800 gm fish
½ tsp salt
Little corn flour
Oil for deep-frying
1 green mango peeled & shredded
2 shallots peeled & shredded
1 stalk coriander leaves, chopped
1 tbsp chopped bird’s eye chilly
1 tbsp shredded ginger bud
4 tbsp plum sauce
1 tsp tom yam paste or
2 tbsp Thai chili sauce
¼ tsp salt
1/4 tsp pepper
1 tsp sugar
1 tsp lime juice
2-3 tbsp hot water
Clean & scale the fish. Cut two deep slits
on each side of the body and lightly season
with salt & sprinkle with some corn flour.
Heat oil in a wok until hot. Fry the fish until
crispy & golden brown. Remove and drain from
oil & place fish on a serving platter.
Combine ingredients B with seasoning & mix well.
Pour over the hot fried fish & serve.