How to make it

  • Peel the mangos and slice the flesh into thin strips. Run a vegetable peeler down the length of the cucumbers to form long ribbons and put in a bowl with the bell pepper, mint and cilantro. Toss, cover and refrigerate while preparing the rest of the salad.
  • Put the lime juice, ginger, fish sauce, sweet chili sauce and brown sugar in a bowl and whisk to combine.
  • Preheat a chargrill, lightly brush the fish fillets with the peanut oil and cook over high heat 3-4 minutes per side until cooked. Place some of the salad on each plate and top with the fish fillets.
  • Drizzle the dressing over the fish and salad. Serve sprinkled with peanuts.

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  • leonora5 9 years ago
    This sounds delicious and different. I'll try it when our mangos are in season.
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