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. 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.
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|Serving Size: 1 Serving (1731g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 466 (37%)|
|Amt Per Serving||% DV|
|Total Fat 51.8g||69 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 24.9g|
|Polyunsanturated Fat 16.7g|
|Cholesterol 0mg||0 %|
|Sodium 2442.6mg||84 %|
|Potassium 3259.8mg||86 %|
|Total Carbohydrate 172.9g||51 %|
|Dietary Fiber 16.9g||67 %|
|Sugars, other 156g|
|Protein 36.2g||52 %|
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Calories per serving: 1250
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