👨‍🍳 Instruktioner

1. 1

   Cut the fish fillets into bite-sized pieces. Pat them dry thoroughly with paper towels.

   💡 Proffstips: Ensuring the fish is dry is crucial for achieving a crispy coating.
2. 2

   In a bowl, toss the fish pieces with rice flour or cornstarch, ensuring they are evenly coated. Shake off any excess.

   💡 Proffstips: A light coating helps create a delicate crispness.
3. 3

   Heat vegetable oil in a wok or deep pan over medium-high heat until it reaches about 180°C (350°F). Carefully fry the fish pieces in batches until golden brown and crispy, about 3-5 minutes per batch. Drain on paper towels.

   💡 Proffstips: Do not overcrowd the pan, as this will lower the oil temperature and result in greasy fish.
4. 4

   Once the fish is fried, gently flake it into bite-sized pieces, removing any small bones.

   💡 Proffstips: Be gentle to maintain some larger flakes for texture.
5. 5

   In a large bowl, whisk together lime juice, fish sauce, palm sugar, and chopped red chilies. Stir until the sugar is dissolved.

   💡 Proffstips: Taste the dressing and adjust the balance of sour, salty, and sweet to your preference.
6. 6

   Add the flaked crispy fish, sliced shallots, thinly sliced lemongrass, mint leaves, cilantro leaves, and optional julienned green mango or apple to the bowl with the dressing.

   💡 Proffstips: Add the lemongrass and shallots just before serving to maintain their crispness.
7. 7

   Gently toss all the ingredients together until well combined. Be careful not to break up the fish too much.

   💡 Proffstips: Toss just before serving to keep the fish crispy.
8. 8

   Transfer the salad to a serving platter. Sprinkle with roasted chopped peanuts and serve immediately.

   💡 Proffstips: This salad is best enjoyed fresh.