You will need.
1 large green mango julienned
1 red pepper julienned
½ red onion julienned
1/3 cup of chopped fresh coriander leaves
1/3 cup of chopped fresh mint leaves
1 Finely chopped birds eye chilli
Juice of ½ lime
2 tbsp of vegetable oil
4 tsp of Thai fish sauce
1/3 cup of crushed cashew nuts
Put the julienned mango, red pepper, red onion, mint and coriander leaves together in a bowl. Mix the vegetable oil, fish sauce, chopped chilli and lime juice together and then pour over the salad and mix together.
Toast the crushed cashews in a skillet pan until golden brown, sprinkle over the salad when ready to serve.
3 to 4 100g snapper fillets (skin on)
Lightly flour 3 to 4 100g snapper fillets (skin on) and fry in vegetable oil until they are a golden brown.
Served with Domaine Roche de Bellene Chardonnay Vieilles Vignes 2016. A nose of green apples, citrus and mineral notes combined with a fullness in the mouth and a wonderful freshness, this wine partners perfectly the Thai Mango Salad and fish.