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Ingredients
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Seabass
Green Mango Salad
Sweet Fish Sauce (Dressing)
Method
Seabass
Prepare fish
Pat the seabass dry thoroughly inside and out with paper towels. Make two diagonal slashes on each side of the fish about 1/2 inch deep to help it cook evenly. Season the cavity and both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Dust with flour
Place 1/2 cup all-purpose flour on a plate and lightly dredge the fish so it has a thin, even coating. Shake off any excess flour.
Heat oil
In a large, heavy skillet or a wok, pour in 500 ml neutral oil to a depth of about 1/2 to 1 inch (enough to shallow/deep fry). Heat over medium-high heat until the oil registers 180°C (350°F) on a thermometer or a small cube of bread browns in about 30 seconds.
Fry fish
Carefully lower the seabass into the hot oil. Fry for 5–7 minutes per side depending on thickness, using tongs or two spatulas to turn gently once the underside is golden and crisp. Total frying time should be 10–14 minutes or until the flesh flakes easily and an internal temperature at the thickest part reaches 60–63°C (140–145°F). If the fish is large, adjust time accordingly. Transfer the fish to a wire rack or paper towels to drain, then keep warm.
Serve
Transfer the fried seabass to a serving platter and squeeze lime wedges over it just before serving. Serve alongside the green mango salad and sweet fish sauce.
Sweet Fish Sauce (Dressing)
Dissolve sugar
Place 2 tablespoons palm sugar and 2 tablespoons warm water in a small bowl or jar. Stir until the sugar dissolves completely.
Combine ingredients
Add 3 tablespoons fish sauce, 2 tablespoons fresh lime juice, 1 minced garlic clove, and 1/4 tsp freshly ground black pepper to the sugar syrup. Whisk or shake vigorously until the dressing is well combined and balanced between salty, sweet, sour, and a hint of garlic. Taste and adjust: add more lime to make it tarter, more sugar to sweeten, or more fish sauce to increase saltiness. Set aside.
Green Mango Salad
Prepare produce
Peel and julienne enough green mango to measure about 1 1/2 cups. Julienne 1/2 cup carrot. Thinly slice 1 shallot and the red chili. Separate 1/2 cup cilantro leaves from stems and pick 1/4 cup mint leaves.
Assemble salad
In a large bowl combine the julienned green mango and carrot, sliced shallot, sliced chili, 1/2 cup cilantro, and 1/4 cup mint. Pour 2–3 tablespoons of the sweet fish sauce dressing over the salad (start with 2 tbsp), then toss vigorously to coat evenly. Taste and add more dressing if needed — the salad should be bright, sweet-salty, and tangy.
Garnish
Transfer the salad to a serving dish or bowl. Sprinkle 1/4 cup coarsely chopped roasted peanuts and the remaining thin shallot rings on top for texture and crunch.
Serve with fish
Plate a portion of the green mango salad alongside the fried seabass. Spoon any extra dressing on the side for guests. Offer lime wedges for additional acidity.