Serves 2

vegetable oil 1 tbsp
whole red tilapia (or lemon sole, dab, brill, black tilapia, red snapper or pomfret) 1, scaled and gutted
unripened green mango ¼, julienned
cooked rice to serve

cider vinegar 2 tbsp
sugar 2 tbsp
fish sauce 2 tbsp
garlic cloves 2, finely chopped
bird’s eye chillies 2, finely chopped


Fried Tilapia With Green Mango (My Vietnamese Kitchen)

The traditional Vietnamese diet is healthy. Meals revolve around rice, vegetables and fish. The fish here has a crunchy, crispy skin and soft flesh, complemented by crunchy and sour unripe mango. The mango must be green and unripe as the sour flavour balances perfectly with the sweet nuoc cham dressing. This is a meal that leaves you wanting more and more.

Fried tilapia with green mango

Heat the oil in a large frying pan over low–medium heat, then put the whole tilapia in the pan. Fry for 10 minutes on each side, or until golden, crispy and cooked through. Mix all the dressing ingredients in a bowl. Lay out the mango on a serving dish. Place the tilapia on top and drizzle with dressing. Serve with cooked rice.