Smoked eel and chilli mango salad
Ingredients
Dressing
- 2 red chillies, seeds removed and finely sliced
- 2 tbsp coriander, fresh and chopped
- 10 limes, juiced
- 1/4 cup palm sugar
- 1/2 cup fish sauce
- 2 garlic cloves, fresh and finely chopped or minced to a paste
Salad
- 200g smoked eel (tuna)
- 1 mango, peeled and sliced into thin strips
- 1 tbsp mint, freshly chopped
- 1 lemongrass stalk, very finely sliced
- 2 red chillies, seeds removed and finely sliced
- 2 Shallots, finely sliced and deep-fried in hot oil until crispy
Method
Dressing
Dissolve palm sugar and lime juice together, add the remainder of the dressing ingredients and leave for 10 minutes to allow flavours to combine.
Salad
Slice mango into thin strips and combine with mint, lemongrass and chilli. Add the dressing and mix to combine. Place a portion of the salad in the centre of a plate and serve topped with slices of smoked eel and fried shallots. Alternatively, the eel can be mixed into the salad to serve.
Stan Tawa
Professional Cookery Studies
