MEXICON MANGO SALAD (Salad Appetizer)

Crispy Catfish Green Mango Salad
Serves 2

Ingredients

� 1/3 cup vegetable oil
� 240 gm catfish is about 1 filet.
� 3-5 Thai chili pepper, minced
� 1 tsp sugar
� 2 shallots, thinly sliced
� 1 lime
� 1/3 cup green mango
� 2 tbsp fish sauce
� 1/4 cup cashew (Optional)

Directions

1. Fry the Catfish

There are two ways of frying the cat fish.

The traditional way is to place the catfish fillet on a cutting board and, using 2 forks, break up the fish into very small pieces. Heat up the oil in a wok or skillet on medium low heat and deep fry the fish until golden brown.
And the other way is, bake it first and then drain the juices and then fry the whole filet on medium low heat. As you are frying the filet, break it up with your spatula into very small pieces.

It takes a few minutes to brown all the pieces to be very crispy. Drain the cooked fish on paper towel.

2. Mince the chili pepper. Mix the minced chili pepper, sugar, fish sauce and lime juice together.

3. Slice the shallot thinly.

4. Peel and grate mango with a large hole grater.

5. If your cashews are uncooked, toast them in a pan until golden brown.

6. Mix all ingredients together and serve.