Cambodian Fried Fish with Green Mango Salad

For the salad, look for green, unripe mangoes that are rigid but not rock-hard. A julienne peeler or matchstick attachment on a mandoline will make quick work of cutting the mango.

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Ingredients

• 2 Tbsp. fish sauce
• 1 Tbsp. fresh lime juice
• 1 tsp. sugar
• 4 garlic cloves, finely chopped
• 1 bird’s-eye chile, finely chopped, plus more for garnish
• 1 shallot, thinly sliced
• 1 unripe green mango, peeled and cut into matchsticks
• 1 whole fish (about 2 lb.), cleaned and scaled
• Kosher salt
• Vegetable oil, for frying
• Jasmine rice, for serving

Instructions

• In a medium bowl, stir together the fish sauce, lime juice, sugar, garlic, chile, and shallot. Add the mango and toss well to coat, then set aside.
• Pat the fish dry with paper towels. Using a sharp knife, cut three shallow diagonal slits along each side of the fish, then rub salt evenly all over the skin.
• Into a large, high-sided skillet fitted with a deep-fry thermometer, pour the oil to a depth of 1 inch. Turn the heat to medium-high, and when the temperature reads 375°F, add the fish and fry, turning once, until crisp and golden brown, about 10 minutes total. Transfer to a large platter, mound the reserved green mango salad on top, garnish with more chiles, and serve hot with jasmine rice on the side.