I have to substitute some tart mango with tart apples, red chili with red capsicum, and I don't use cashew nuts and carrots. Forgot about cashews and carrots, really. And I don't have the same fish they have used. I don't know if that makes any difference, but what I think is the dressing MUST be similar.
Here I go. First, I made the dressing. This is Thai dressing and it must have a hint of chili, garlic, fish sauce or rather. I don't know what they have used, but I am just going to use my imagination and the taste that lingered in my mouth that day. Then, made the salad. Right, no tart mango. Of course, it's Winter here. Even if it is Summer, I don't think I can get any tart mango. So, okay. I use Granny Smiths, that'll do. They're both tart and are crunchy. Does not matter the rest of the other ingredients in the original salad, I think. I need to move on.
And here's what I did.
Crispy Fish and Granny Smiths Mixed Salad with Thai Dressing
by Arfi Binsted
For the flour, I adjust the amount while I am mixing it. If the fish is well covered, then it is fine. You may want to try to glue with egg white? Make your own experiment.
1 cup minced fish (I used Gurnard)
1 tsp ground coriander
1 garlic, minced
a little oil for frying
Combine fish, flours, coriander, garlic, salt and pepper together. Mix well. Heat the frying pan and add in the oil. Fry the fish mixture. You may need to break any lumps with your spatula if they become too big. Cook until dry and golden brown. Spread on the paper towel to cool. Set aside and store in a well lidded jar. Makes 1 jar.
5 cloves garlic, minced
1 tsp hot chili sambal (you may want to grind fresh chili, be my guest)
1/2 cup hot water
rind and juice of 1 1/2 lime
palm sugar, shaved (brown sugar can be used here, use dark cane sugar for thicker flavour)
rice vinegar, optional
a drop of fish sauce
1 Tbs rice bran oil (I only trust this oil, but you can use your favourite if you like)
I use mixed salad with Mizuna leaves, lettuce and finely sliced capsicum. The Granny Smiths are thinly sliced and mixed through the leaves. Pile these in the bowl, scatter the crispy fish and drizzle the dressing. You should be in heaven :)