Pan-seared monchong with minty nam pla and green papaya.

Pat the monchong fillets dry with paper towels. Season both sides with salt and black pepper.

Season the Fillets

Heat olive oil in a skillet over medium-high heat. Add the monchong fillets and sear for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.

Sear the Fish

In a small bowl, whisk together fish sauce, chopped mint leaves, lime juice, sugar, and chili flakes until well combined.

Combine Sauce Ingredients

In a large bowl, combine shredded green papaya, shredded carrot, lime juice, and fish sauce. Toss to mix well. Top with crushed peanuts.

Mix Salad Ingredients

On a plate, serve the seared monchong fillets alongside the green papaya salad. Drizzle the minty nam pla sauce over the fish and garnish with additional mint if desired.

Plate the Dish

Monchong fillets

Salt

Black pepper

Olive oil

Fish sauce (nam pla)

Fresh mint leaves, chopped

Lime juice

Sugar

Chili flakes

Green papaya, shredded

Carrot, shredded

Fish sauce

Peanuts, crushed

Pan-seared Monchong

Make Pan-seared Monchong Recipe in just 30m. Pan-seared monchong with minty nam pla and green papaya.

Pan-seared Monchong Recipe

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