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Name: Stingray And Green Mango Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 Green mangoes; 4 Ripe tomatoes; 100 g Roasted peanuts; 1/2 bn Coriander; Salt to taste; 4 Shallots; 100 g Palm sugar; 100 ml Rice wine vinegar; 4 Garlic; Crispy fried shallots; 1/2 bn Asian basil; 1 tb Fish sauce; 500 g Stingray or skate; (of; 4 Birdseye chillies; 1/2 bn Vietnamese mint; 1 Lime; juice of

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Stingray And Green Mango Salad

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

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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Nutrition

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Serving Size: 1 Serving (1731g)
Recipe Makes: 1 servings

Calories: 1250
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1250

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