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We all love Thai cuisine but what’s the best way to prepare it? Find out through our recipes – brought to you by us from the Thailand’s top chefs. Tips, short cuts to great taste and useful tips to ensure you make the best of the best – Thai food at its dizzy heights, up where it belongs.

Top 10

Thai Cooking Recipes

 

1 2 3 4 5 6 7 8 9 10

5- Shredded Snow Fish

Shredded Snow Fish With Green Mango Salad

by Chef Somnuk Kongsa

 

Somnuk Kongsa is the chef de partie at The Mangosteen Resort & Spa in Rawai. Here she shows us how to make two delicious dishes: shredded snow fish with green mango salad, and Mangosteen salad. Both dishes look very beautiful and – better yet – they are very easy to make.

 

Preparation time: 5-10 minutes
Cooking time: 2-3 minutes
Serves: 1 portion

 

Ingredients:

 

• Snow fish: One fish, 600-650 gr.
• Bread crumbs: 150 gr.
• Green mango: 350 gr.
• Shallots: 150 gr.
• Grilled cashew nuts: 12 gr.
• Green cabbage, whole leaf: 1 leaf
• Red leaves: 1 leaf
• Coriander: 2 gr.
• Prik Chi Fa chili (long red chili): 10 gr.
• Cucumber: 4 slices
• Tomatoes: 4 slices
• Vegetable oil in a pan for deep frying

 

Sauce Ingredients:

 

• Garlic: 1 clove
• Shallots: 1(mall)
• Lime: 120 gr.
• Palm sugar: 1 table spoon
• “Bird” Chili: 2 pcs.
• Fish sauce: 1 table spoon

 

Preparation:

 

The sauce: Put the garlic, the shallots and the bird chili in a mortar and pulp them with the palm sugar, the fish sauce and lime to taste. Set aside.

 

The fish: Remove the fillets from the fish, keeping the head, skeleton and tail in one piece.
Reserve one whole filet and thinly chop the second one. Steam the chopped fish fillet and then mix it with the bread crumbs.
Heat the vegetable oil to medium heat, then deep-fry the whole fish fillet, along with the fish head, tail and skeleton.
Next, deep-fry the shredded fish fillet and bread crumb mix till crispy.
Thickly grate the green mango in a bowl, adding the cashew nuts and the prepared sauce to make a topping for the dish.
Decorate a serving plate with the cabbage, red coral leaves, tomatoes and cucumber.
Place the fish head and skeleton on the decorated plate, place the whole fillet on top of them and then the shredded fish over that. Cover it all with the mango salad topping.
Decorate with chopped shallots, coriander leaves and Prik Chi Fa.

 

Tips from the chef:

 

Put the mango in cold water for 3 or 4 minutes after chopping it. This will make it more more crunchy.

If you can’t find any green or raw mango, try green apple. Make sure to use a type of apple that has a sour taste. It may help to use a bit of lime juice on top for extra acidity.

To make a good “yum” or salad in Thai food, the sauce must have a strong flavour. Be generous with the fish sauce and lime juice.

1 2 3 4 5 6 7 8 9 10

1- Prawns in Tamarind Sauce  2- Choo Chee Snow Fish with Coconut Rice  3- Geang Som Pla  4- Goong Horn Sabai  5- Shredded Snow Fish  6- Yam Pla Salmon  7- Seafood  Phad Thai

 

8- Seafood Fried Rice  9- Tom Yam Goong  10- Green Curry

 

Mangosteen Salad

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