Crisp Fish, Green Mango and Roast Coconut Salad

Name: Crisp Fish, Green Mango and Roast Coconut Salad
Total time: 80 min
Ingredients: Shredded flesh of ¼ mature coconut (see below); vegetable oil; 500 gm barramundi fillet, cut into 8 pieces; 1 green mango, shredded on a mandolin; 1 bunch mint, shredded; 1 bunch Thai basil, leaves picked; Sweet and sour chilli sauce; 2 tbsp coconut oil; 6 garlic cloves, finely chopped; 4 golden shallots, finely chopped; 6 dried red chillies, soaked in cold water for 10 minutes, drained, finely chopped; 30 gm dried prawns, soaked in cold water for 10 minutes, drained, finely chopped; 10 gm piece galangal, finely grated; 40 gm light palm sugar, pounded; 2 tbsp lime juice (about 1 lime), or to taste; 30 ml fish sauce, or to taste; 1 tbsp tamarind pulp (see note)

www.gourmettraveller.com.au

Crisp fish, green mango, and roast coconut salad is a fresh, textural dish full of crunch and vibrant flavors. A perfect starter or light main.

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Ingredients

Shredded flesh of ¼ mature coconut (see below)
vegetable oil
500 gm barramundi fillet, cut into 8 pieces
1 green mango, shredded on a mandolin
1 bunch mint, shredded
1 bunch Thai basil, leaves picked
Sweet and sour chilli sauce
2 tbsp coconut oil
6 garlic cloves, finely chopped
4 golden shallots, finely chopped
6 dried red chillies, soaked in cold water for 10 minutes, drained, finely chopped
30 gm dried prawns, soaked in cold water for 10 minutes, drained, finely chopped
10 gm piece galangal, finely grated
40 gm light palm sugar, pounded
2 tbsp lime juice (about 1 lime), or to taste
30 ml fish sauce, or to taste
1 tbsp tamarind pulp (see note)