Goi Xoai Kho Ca Sac (Green Mango and Dried Fish Salad), No Added Refined Sugar

Method

1. Peel the green mango and cut into fine strips. Chop the Vietnamese coriander and spearmint. Mince 2 garlic cloves and 1 chili, and cut the other chili into threads.
2. Set a pan with 1 tablespoon oil, and once it is hot, fry the dried fish over high heat for 3 to 5 minutes until golden and crisp.
3. Cut away the flesh and tear it into bite sized pieces.
4. Dress the fish with 1/2 tablespoon kOBE Monk Fruit Blend, 1 tablespoon fried shallots and the juice of 1 lime, and toss well.
5. Mix the dressing: 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon fish sauce, the minced chili, the minced garlic and the juice of the second lime.
6. Put the mango strips, Vietnamese coriander and dressing in a large bowl and toss well.
7. Arrange on a plate, scatter over 1 tablespoon fried shallots, lay the fish on top, and add the chili threads and spearmint. Serve with the 6 prawn crackers.

Tips

• Lay the dressed fish over the salad rather than mixing it in, which would soften it and cost its crunch.
• Choose tu quy or keo mangoes, and pass over fruit picked too early, which stays green outside while the flesh has already softened.
• Toss the salad right before serving, as standing mango weeps and dulls the flavor.
• Let the dressing stand a few minutes so the kOBE Monk Fruit Blend dissolves fully, as an early pour tastes flat.
• The kOBE Monk Fruit Blend has a light cooling finish that shows up more in a cold salad than in a hot dish.