CRISPY CAT FISH WITH GREEN MANGO SALAD

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DIPPING SAUCE:

YUM COLLECTION

5g – 3 Bird Eye Chili

15g-1 Shallot

1 Garlic Clove

20g Cashews

1 Spring Onion

1 Coriander Leaf

1 ½ Limes cut Thai style

20g Mango and carrot shredded

100g of deep fried fish.

Crush all ingredients in a mortar.



SALAD DRESSING:

YUM COLLECTION (NOTE: Use with any salad)

Squeeze lime

1T Fish sauce

1 ½ Sugar Syrop

Mix garlic, Chili, Shallots, spring onion, mango and carrots.



Preparation

Rehydrate fish meat with a cup of oil and deep fry again. Don’t stir. Scoop out, let it solidify and serve over sliced cabbage.



Dress the sliced cabbage with the fish, and garnish with shallots, peanuts and coriander. Serve with dressing in a saucer on the side.

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