CRISPY CAT FISH WITH GREEN MANGO SALAD
July 3rd 2014 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
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