Recipe - Stingray And Green Mango Salad

Salt to taste
500 g Stingray or skate; (of
flathead)
4 Green mangoes
4 Birdseye chillies
4 Shallots
4 Ripe tomatoes
4 Garlic cloves
100 g Roasted peanuts
One half bn Vietnamese mint
One half bn Coriander
One half bn Asian basil
100 ml Rice wine vinegar
100 g Palm sugar
1 tablespoon Fish sauce
1 Lime; juice of
Crispy fried shallots

Salt the fish then steam the stingray or skate oer simmering water until
the flesh flakes easily, about 15 minutes. Keep warm.

Dissolve the palm sugar in the rice wine vinegar. Peel and grate the green
mango. Grind the chilli, garlic, shallot and tomatoes to a paste in a
mortar and pestle. Add the mangoes, 2 tablespoons of the crushed peanuts
and 8 each of the herb leaves and grind to again to bruise the ingredients.

Transfer the mixture to a bowl and dress with 2 tablespoons of the palm
sugar mixture, lime juice, fish sauce and crispy fried shallots.

To serve, gently mix large pieces of steamed stingray or skate with the
salad then serve.

Converted by MC_Buster.

Per serving: 219 Calories (kcal); 4g Total Fat; (13% calories from fat); 6g
Protein; 50g Carbohydrate; 2mg Cholesterol; 54mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 6 One half Vegetable; One half Fruit;
One half Fat; One half Other Carbohydrates

Converted by MM_Buster v2.0n.