- 4 pink snapper fillets, skin on (150gm each)
- 80 ml peanut oil (1/3 cup)
- 60 ml lime juice (¼ cup)
- 1 tbsp finely grated galangal
- 2 cloves of garlic, coarsely chopped
- 2 small red chillies, coarsely chopped
- 1 cup each of (loosely packed) coriander sprigs and mint leaves
- 3 green onions, thinly sliced diagonally
- 1 tbsp finely crushed palm sugar
- 2 tbsp fish sauce
- 1 green mango, cut into julienne
- To serve: fried shallots (see note) and steamed rice (optional)
- 1Place fish in a single layer in a non-reactive tray. Combine ¼ cup oil, 1 tbsp lime juice, galangal and half the garlic and chilli in a bowl, pour over fish, turn to coat and marinate for about 10 minutes.
- 2Remove fish from marinade. Heat remaining oil in a heavy-based frying pan over medium-high heat, add fish, skin-side down, and cook for 2-3 minutes or until brown, then turn and cook for another 3-4 minutes or until just cooked through. Remove from pan and, when cool enough to handle, flake into large pieces.
- 3Meanwhile, place herbs and green onion in a bowl of iced water to crisp. Place palm sugar in a mortar, add remaining garlic and and, using a pestle, pound to a coarse paste. Add fish sauce and remaining lime juice and and stir to combine. Transfer to a large bowl, add green mango and stand for 5 minutes.
- 4Drain herb mixture, add to mango, then add fish and toss lightly to combine. Scatter with fried shallots and serve with steamed rice.
Fried shallots are available from Asian grocery stores.