Thai cuisine · Fish & Seafood

Pla Salid Tod

Dried snakeskin gourami fried crisp in hot oil, served with a sour-spicy green mango salad.

Ingredients · for 4 servings

• 4 dried snakeskin gourami (pla salid, or substitute dried sardines)
• 1 green mango
• 3 shallots
• 3 red chilies
• 2 limes
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 2 tbsp toasted cashews
• 1 bunch cilantro
• 500 ml oil for frying

Instructions

1. Soak the dried fish in cold water for 10 min. so they aren't too salty, then pat very thoroughly dry – residual moisture will spatter in the hot oil.
2. Peel the green mango and shave into fine strips, cut the shallots into thin rings and finely chop the chilies.
3. For the dressing, mix fish sauce, palm sugar and the juice of both limes until the sugar dissolves, then stir in the chili.
4. Heat the oil in a wok to 180°C – a wooden skewer should bubble immediately – and fry the fish individually for 2–3 min. per side until deep golden brown and firm.
5. Drain the fish on a rack to keep them crisp, and roughly chop the cashews.
6. Just before serving, toss the mango strips, shallots and cilantro with the dressing, sprinkle with cashews and place the salad next to the hot fish on the platter.