Green Mangoes

 Green Mango salad | Crisp Fried River Trout with sweet pork and Green Mango Salad | Green Mango Relish |

Green Mango Salad

What you'll need:

• 2 Garlic Cloves
• 1 Banana Chilli
• 1 tablespoon Dry Shrimp (Soaked In Water For 10 Mins)
• 1 Tomato
• 3 Snake Beans (Cut Into 2cm Pieces)
• 1 tablespoon Tamarind (Pulp)
• 1 tablespoon Palm Sugar
• 1 tablespoon Fish Sauce
• 1 tablespoon Lime Juice
• 1 medium Green Onion
• 1 medium Green Mango (Julienne)
• handful Bean Sprout
• 3 Vietnamese Mint Leaves
• 6 Thai Basil Leaves
• 3 Mint Leaves
• 3 Red Shallots (Sliced Very Thin)
• 3 tablespoons Crushed Peanuts (For Topping And Garnish)
• 150g Crabmeat (Or Cooked Prawns, Scallop Or Lobster) 
   

Method:

1. In a mortar & pestle pound garlic & chilli & to a paste.
2. Pound in the tomato and dried shrimp
3. Add in the palm sugar, fish sauce and tamarind pulp
4. Add snake beans and crushed peanuts (the taste should be quite sweet, hot & sour)
5. Add the mango and mix well, (just lightly pound)
6. Add lime juice and mix again to combine
7. Add in the bean sprouts, Thai basil, mint leaves and shallots
8. Sprinkle with remaining nuts and serve with the crabmeat.
   
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Crisp Fried River Trout with sweet Pork and Green Mango Salad

What you'll need:

• 350g Pork Neck
• 100ml Vegetable Oil
• 1 Whole Star Anise
• 2cm Piece Ginger (Peeled)
• 2 Coriander Roots (Washed And Scraped Clean)
• 3 Cloves Garlic (Peeled)
• 6 White Peppercorns
• 250g Palm Sugar
• 100ml Fish Sauce
• 100ml Water
   

Method:

1. Put the pork in the top of bamboo steamer, steam for 20 minutes or cooked through.
2. Cool, then cut into small diced pieces.
3. Heat 300ml of oil in a wok, add diced pork and fry over medium heat until crisp and golden.
4. Drain on absorbent paper, leaving 100ml of the oil in the wok.
5. Put star anise, ginger, garlic, coriander root and peppercorns into a mortar and pound to a uniform paste.
6. Fry until crisp.
7. Drain away excess oil if necessary, add the palm sugar & 100ml water to the paste and cook over medium heat until the palm sugar has caramelised slightly.
8. Immediately add fish sauce and the other 100ml water and mix well.
9. Combine the paste mixture with the pork & add 100g of deep fried eschalots Set aside

What you'll need:

1 River Trout (Cleaned And Boned, Leaving Head And Tail On)
 
Method

• In a heavy based fry pan or a wok place enough vegetable oil to immerce the fish
  Heat the oil to just before smoking about 180c.
• Rub fish with a little fish sauce & place into hot oil & fry till crisp about 6 minutes
  The fish should be a golden colour drain the fish & set aside.

What you'll need:

1. 1 Clove Garlic
2. 2 Long Green Chilli's
3. 2 Coriander Roots
4. 2 Birds Eye Chilli's (Green)
5. 150ml Freshly Squeezed Lime Juice
6. 80g Palm Sugar
7. 50ml Fish Sauce

Method

• In a mortar & pestle pound the garlic coriander root & chillis to a uniform paste
• Add the palm sugar & fish sauce& combine until the sugar is dissolved
• Add the lime juice & mix together taste for seasoning
• The dressing should be sweet sour & salty
• Adjust the dressing with more sugar or fish sauce if necessary 
   
   

What you'll need:

1. ½ bunch Coriander Leaf (Picked)
2. 1 Green Mango
3. ½ bunch Mint Leaf (Picked)
4. 1 Large Red Chilli (Julienned)
5. 1 stick Lemongrass (Sliced Thinly)
6. 2 Kaffir Lime Leaves (Sliced Thinly)
7. 3cm Piece Ginger (Peeled And Juliened)
    
   To Serve 
    

Method

• Place the sweet pork on the crisp fried river trout.
• Top with the salad.
• Serve

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Green Mango Relish

 What you'll need:

• 2 Green Mangos (Peeled And Grated Fine)
• 1 tablespoon Fish Sauce
• 1 tablespoon Lime Juice
• 1 tablespoon Palm Sugar (Or White Castor Sugar)
• 3 Finely Chopped Thai Red Shallots (Or 1 Tablespoon Finely Diced Red Onions)
• 1 Birds Eye Chilli
• Julienne Kaffir Lime Leaves (Optional)
• 1 tablespoon Extra Virgin Olive Oil
• 1 tablespoon Chopped Coriander 

  
Method

1. Mix the ingredients and adjust seasoning using the fish sauce, lime juice, palm sugar
   & chilli.

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