Thai Steamed Fish with spicy green mango

Ingredients

• 800g firm white fish
• 8 slices ginger
• 3 green mangoes
• 3 birds eye chillies, sliced
• 4 tbsp ginger, finely diced
• 3 tbsp shredded coconut
• ½ red onion, sliced
• 1 spring onion, sliced
• ½ cup coriander leaves, roots reserved
• ½ cup mint
• 1 spring onion, sliced into strands
• 1 lime, cut into wedges
• DRESSING
• 4 tbsp rice wine vinegar
• 3 tbsp lime juice
• 1 tsp sugar
• 1 tsp chilli flakes
• Pinch of salt & pepper

Method

1. Slice the fish into 200g portions, then place the fish into a bamboo steamer, lay slices of ginger and the coriander roots on top. Place onto a wok/pan of boiling water and steam for 10 minutes. Discard the ginger slices and coriander roots.
2. Using a small bowl, add in all dressing ingredients and mix until sugar is dissolved, set aside.
3. Peel the mangoes and then use a mandoline to shred each mango, then place into a big bowl. Add in: sliced chillies, ginger, shredded coconut, red onion, sliced spring onion, coriander and mint, mix well to combine.
4. Divide mango salad between 4 plates, then top with a piece of steamed fish. Place thinly sliced spring onions on top to serve.

Product used in recipe

• Obento - Rice Wine Vinegar