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Green Mango Salad With Panfried Bream

Green Mango Salad With Panfried Bream

Green Mango Salad is hot, sweet and sour with an amazing texture that will complement any seafood pan-fried or grilled. Here, it pairs perfectly with locally caught bream fish.



1 green mango, julienned into thin strips (sour mango is best)

1 carrot, julienned into thin strips

2 spring onions, sliced thinly

1⁄2 red onion, sliced thinly

1-2 birds-eye chilli sliced thinly (depending on your spice threshold)

1 long green chilli, sliced thinly

5 small cherry tomatoes, halved

2 tablespoons of lime/lemon juice

2 tablespoons of fish sauce

1 tablespoon of sugar

2 freshly caught bream fish, gutted and scaled (or any seafood)

corn flour for dusting fish

4 tablespoons of oil for shallow frying mint for garnish



Put julienned green mango and carrot strips, spring onions, red and green chillies, cherry tomatoes, and red onion into a bowl. Carefully mix together and set aside.

Prepare the salad dressing by combining sugar, fish sauce and lime in a bowl. Set aside.

Take the bream fish and carefully fillet each side. Remove any small bones and cut fillets into 2-inch strips. Dust fillets (and fish frame optional, good for getting any last bits of flesh and for amazing presentation) with corn flour.


By Woody Zen

Image by Juliet Cameron


Southeast Asian seafood delights by Chef WOODY ZEN who shares exciting seafood recipes for you to experience authentic homemade Thai dishes.

Hi, I’m Woody Zen. Originally from Thailand, I have been cheffing up a storm in some of your favourite Gold Coast Asian-inspired restaurants for over 10 years now. If I could give you a super quick tip to make any seafood taste amazing with limited ingredients, I would say a ratio of 1:1 lime and fish sauce, and a sprinkle of chilli. Here is a more glorified version using Green Mango.


Published in the Jan-Mar 2020 edition.



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