Deep Fried Tilapia with Mango Salsa

Are you ready to transport your taste buds straight to the bustling markets and vibrant kitchens of Cambodia? If you’re a fan of bold flavors, crispy textures, and a refreshing zing, then you absolutely have to try this recipe for Cambodian Fried Tilapia with Green Mango Salsa. It’s a dish that perfectly encapsulates the Southeast Asian culinary philosophy: a harmonious dance between sweet, sour, salty, and spicy.

Why This Dish Is a Must-Try

Imagine this: a whole, perfectly fried tilapia, its skin crackling with every bite, revealing tender, flaky white fish within. Now, picture that rich, savory goodness cut through by a bright, exhilarating salsa made from unripe green mangoes. This isn’t your average fruit salsa; it’s an explosion of tangy, garlicky, chili-spiked deliciousness that will wake up every corner of your palate. It’s a match made in culinary heaven!

This recipe isn’t just about incredible flavor; it’s also surprisingly straightforward to make at home. Don’t be intimidated by frying a whole fish – with a few simple tips, you’ll be dishing out restaurant-quality Cambodian cuisine in no time.

The Star of the Show: Green Mango Salsa

While the fried fish is undeniably delicious, the green mango salsa is truly what elevates this dish to an unforgettable experience. Unlike ripe mangoes, green mangoes are firm, tart, and less sweet, providing the perfect acidic counterpoint to the richness of the fried fish. When combined with the umami of fish sauce, the heat of bird’s-eye chilies, the pungency of garlic, and the freshness of lime, it creates a salsa that is vibrant, complex, and utterly addictive.

Pro-tip: Don’t skip the step of making shallow cuts on the fish! This helps the fish cook more evenly and ensures that glorious, all-over crispy skin.

Perfect for Any Occasion

Whether you’re looking to impress guests with an exotic meal or simply want to treat yourself to something truly special, this Cambodian Fried Tilapia with Green Mango Salsa fits the bill. It’s fantastic for a weekend feast, a lively dinner party, or even a delightful “treat yourself” weeknight meal that tastes like an adventure. Serve it with a generous bowl of steaming jasmine rice to soak up all those incredible flavors, and perhaps a side of blanched greens for balance.

So, gather your ingredients, fire up your skillet, and prepare to embark on a flavor journey that will leave you craving more. This Cambodian classic is more than just a meal; it’s an experience waiting to happen.

Ready to get cooking? Scroll down for the full recipe!

Cambodian fried fish with green mango salsa

A beautiful and delicious dish, Cambodian fried fish with green mango salsa is a perfect balance of savory, sour, salty, and spicy flavors. The key to this recipe is the contrast between the crispy fried fish and the fresh, zesty salad

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Servings: 2 servings

Ingredients Method

Ingredients

  

For the Fried Tilapia:

• 1 whole tilapia about 2 lb., scaled and gutted
• Kosher salt for seasoning
• Vegetable oil for frying
• 2 tbsp corn starch

For the Green Mango Salsa:

• 1 large green unripe mango, peeled and cut into matchsticks
• 1 shallot thinly sliced
• 2-4 bird's-eye chilies finely chopped (adjust to your spice preference)
• 2 cloves garlic finely chopped
• 2 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1-2 tsp sugar to taste
• Fresh herbs like cilantro mint, or Thai basil (for garnish)

Method

 

Prepare the Fish:

1. Pat the whole tilapia dry with paper towels.
2. Using a sharp knife, make three shallow diagonal slits on each side of the fish. This helps it cook evenly and allows the skin to get extra crispy.
3. Generously rub the fish all over with kosher salt and cornstarch, both inside and out.

Make the Green Mango Salsa:

1. In a medium bowl, combine the fish sauce, lime juice, sugar, chopped garlic, and chopped chilies. Stir until the sugar dissolves.
2. Add the julienned green mango and thinly sliced shallot to the bowl.
3. Toss well to coat all the mango and shallot with the dressing. Set the salsa aside to let the flavors meld while you fry the fish.

Fry the Tilapia:

1. Heat vegetable oil in a large, high-sided skillet or wok to a depth of about 1 inch. The oil should be hot enough for frying, around 375°F (190°C). If you don't have a thermometer, you can test it by dropping a small piece of mango into the oil; it should sizzle immediately.
2. Carefully place the fish in the hot oil. Fry for about 5-7 minutes on each side, or until the skin is golden brown, crispy, and the fish is cooked through.
3. Using a spatula or tongs, carefully flip the fish to cook the other side.
4. Once cooked, carefully remove the fish from the oil and place it on a paper towel-lined plate to drain any excess oil.

Assemble and Serve:

1. Place the crispy fried tilapia on a long serving platter.
2. Mound the green mango salsa on top of the fish, or serve it on the side for guests to add as they wish.
3. Garnish with fresh herbs like cilantro or mint.
4. Serve immediately with steamed jasmine rice on the side. Enjoy!