Crispy Fish Salad with Shaved Red Onion, Mango, and Soy-Lime Vinaigrette

Name: Crispy Fish Salad with Shaved Red Onion, Mango, and Soy-Lime Vinaigrette
Yield: serves 4 as a main dish or 6 as a starter
Ingredients: 1 medium red onion, thinly sliced on a mandoline; 1 mango, pitted, peeled, and chopped; 5 radishes, thinly sliced on a mandoline; 1 cup loosely packed fresh cilantro leaves; Canola oil, for frying; 2 tablespoons all-purpose flour; 2 tablespoons cornstarch; Kosher salt and freshly ground black pepper; 1 pound firm white fish fillets, such as tile, snapper, or striped bass, skin on, cut into 1/4-inch pieces; 1/4 cup Soy-Lime Vinaigrette (recipe follows); Juice of 2 limes (about 1/4 cup); 3 tablespoons soy sauce; 1 teaspoon hot sauce, such as sriracha; 1 small shallot, finely chopped; One 1-inch piece fresh ginger, peeled and finely chopped; 1 garlic clove, minced; 2 teaspoons honey; 1/4 teaspoon freshly ground black pepper; 1/4 cup extra-virgin olive oil; (makes 1 cup)

December 9, 2011

This gorgeous salad is the perfect balance of hot, sweet, salty, and sour that is the core of Thai cuisine. The cool mixture of mango, onion, and radish is topped with hot crunchy fried fish. This salad is downright addictive and will blow you away with its tastebud-awakening flavors and mix of textures. When cutting the fish, don’t worry if the pieces are not perfectly uniform. Take note: this salad doesn’t like to sit around, so serve it as soon as you can after you fry the fish. Leftover soy-lime vinaigrette will keep covered in the refrigerator for up to five days and is awesome tossed with chilled soba noodles or served as a dipping sauce for dumplings.

Recipe notes

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