Stingray And Green Mango Salad

1 servings

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Stingray And Green Mango Salad Ingredients

Salt to taste	1/2 bn Vietnamese mint
500 g Stingray or skate; (of	1/2 bn Coriander
4 Green mangoes	1/2 bn Asian basil
4 Birdseye chillies	100 ml Rice wine vinegar
4 Shallots	100 g Palm sugar
4 Ripe tomatoes	1 tb Fish sauce
4 Garlic cloves	1 Lime; juice of
100 g Roasted peanuts	Crispy fried shallots

Instructions for Stingray And Green Mango Salad

Salt the fish then steam the stingray or skate oer simmering water until the flesh flakes easily, about 15 minutes. Keep warm. Dissolve the palm sugar in the rice wine vinegar. Peel and grate the green mango. Grind the chilli, garlic, shallot and tomatoes to a paste in a mortar and pestle. Add the mangoes, 2 tablespoons of the crushed peanuts and 8 each of the herb leaves and grind to again to bruise the ingredients. Transfer the mixture to a bowl and dress with 2 tablespoons of the palm sugar mixture, lime juice, fish sauce and crispy fried shallots. To serve, gently mix large pieces of steamed stingray or skate with the salad then serve. Converted by MC_Buster. Per serving: 219 Calories (kcal); 4g Total Fat; (13% calories from fat); 6g Protein; 50g Carbohydrate; 2mg Cholesterol; 54mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: SaladCuisine: Uncategorized