Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen. Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen
A firm white fish—like branzino, tilapia, catfish, or snapper—works well for frying, as the skin will turn golden and crisp. For the salad, look for green, unripe mangoes that are rigid but not rock-hard. A julienne peeler or matchstick attachment on a mandoline will make quick work of cutting the mango.
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Yield: 4 Time: 30 minutes 2 Tbsp. fish sauce 1 Tbsp. fresh lime juice 1 tsp. sugar 4 garlic cloves, finely chopped 1 bird’s-eye chile, finely chopped, plus more for garnish 1 shallot, thinly sliced 1 unripe green mango, peeled and cut into matchsticks 1 whole fish (about 2 lb.), cleaned and scaled Kosher salt Vegetable oil, for frying Jasmine rice, for serving Instructions In a medium bowl, stir together the fish sauce, lime juice, sugar, garlic, chile, and shallot. Add the mango and toss well to coat, then set aside. Pat the fish dry with paper towels. Using a sharp knife, cut three shallow diagonal slits along each side of the fish, then rub salt evenly all over the skin. Into a large, high-sided skillet fitted with a
