Salads, especially mixed salads, are often loved by many for their simple preparation and delicious flavors. Today, TasteVN will introduce you to the sweet and sour mango salad with dried and fresh anchovies, crispy and delicious that everyone loves. What are you waiting for? Let’s get cooking right away!
1. Dried anchovy mango salad
Preparation
15 minutes
Cooking
25 minutes
Difficulty
Easy
Ingredients for Dried Anchovy Mango Salad Serves 2
Dried anchovies 200 gr Green mango 2 fruits (small ones) Chili 2 fruits Herbs for salad A little (Vietnamese coriander/ basil) Fish sauce 1.5 tablespoons Sugar 1 tablespoon Cooking oil 2 tablespoons
Ingredient Image
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How to prepare Dried Anchovy Mango Salad
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Prepare the ingredients
Green mangoes should be peeled, washed with water, drained, and then shredded.
Remove the stems from the chili peppers, wash them, place the chilies in a mortar, add 1 tablespoon of sugar, and pound until fine. Then add 1.5 tablespoons of fish sauce and stir well to dissolve the sugar.
Wash the fresh herbs, discarding any wilted leaves, and let them drain. You can choose any herbs you like, but fragrant herbs will make the dish more appealing!
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Fry the anchovies
Prepare a small pan, add 2 tablespoons of cooking oil, and heat over medium heat. When the oil is hot, add the dried anchovies and stir continuously until they are golden and crispy.
When the anchovies are crispy and have a beautiful golden color, turn off the heat and transfer them to a bowl to cool for about 20 – 30 minutes.
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Mixing salad
Place the shredded mango in an plate, then add the fried anchovies from earlier, add the chopped herbs, and gradually drizzle the prepared fish sauce over it. Mix all the ingredients together and adjust the seasoning according to your family’s taste to complete it!
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Final product
The mango salad with dried anchovies is completed with eye-catching colors, with a perfect blend of sour, sweet, and spicy flavors.
The dried anchovies are crispy, combined with the fragrant aroma from the herbs. Eating it with a piece of rice paper is indeed a harmonious combination. This dish is very easy and quick to make, perfect for snacking with friends and a great suggestion for an appetizer that you should try.
2. Fresh mango salad with anchovies
Preparation
15 minutes
Cooking
15 minutes
Difficulty
Easy
Ingredients for Fresh Anchovy Mango Salad Serves 4 people
Fresh anchovies 150 gr Green mango 1 piece Onion 1/2 bulb Celery 2 stalks Chili 1 piece Vietnamese mint 2 stalks Minced garlic 1 tablespoon Minced chili 1 tablespoon Passion fruit juice 4 tablespoons Roasted cashews 50 gr Fried onion 1 tablespoon Tempura flour 50 gr Cooking oil 200 ml Fish sauce 2 tablespoons Sugar 2 tablespoons MSG 1/3 teaspoon
Ingredient Images
How to Make Fresh Anchovy Mango Salad
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Prepare the Ingredients
Remove the head of the anchovies, then wash them gently with water so they do not get crushed, and let them drain.
After buying the mango, peel it, wash it clean, and use a knife to cut it into small strips.
Cut off the roots of the celery, wash it clean, then peel off the tough parts and cut it into bite-sized pieces; for the leaves, cut them into small sections about 1 finger width.
Peel the onion, wash it clean, and cut it into thin slices.
Pick the leaves of the Vietnamese mint, wash them clean, let them drain, and then chop them finely. Remove the seeds from the chili and cut it into small strips. Crush the roasted cashews.
Tip:
- To help the salad be crisper and tastier, after cutting the mango into strips, you should place it in the refrigerator for 15 – 30 minutes.
To help reduce the pungent smell and increase the crispness, the onion and celery should be soaked in a bowl of ice water or cold water after cutting.
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Fry the Fish
Place a pan on the stove, turn the heat to high, add enough cooking oil to fill about 1/3 to 1/2 of the pan, and heat until boiling.
While waiting for the oil to heat, put 50g of batter in a bowl, then add the anchovies and mix well until the fish is fully coated with batter, then transfer all the fish to a sieve to remove any excess batter.
When the oil is hot, add the fish and fry for about 3 minutes. Once the fish turns golden, remove it and place it on paper towels to absorb the excess oil.
Tip: To ensure the fish is crispy and delicious, do not stir it immediately after adding it to the hot oil as this will cause the batter to fall off. Additionally, wait until the fish is firm before removing it. -
Make the salad dressing
Put into a bowl 2 tablespoons of fish sauce, 2 tablespoons of sugar, 1/3 teaspoon of monosodium glutamate, 2 tablespoons of boiled and cooled water, 4 tablespoons of passion fruit juice, 1 tablespoon of minced garlic, 1 tablespoon of minced chili, use a spoon to stir well to combine the ingredients.
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Mix the salad
Put mango, celery, and onion into a large bowl, drizzle 3 tablespoons of salad dressing over, add 1/2 of the fried anchovies, 1 tablespoon of fried onion, 1 tablespoon of crushed cashew nuts, a little mint, sliced chili, drizzle another 2 tablespoons of salad dressing and mix the ingredients in the bowl well.
Tip: After mixing the anchovies with the vegetables, serve immediately to keep the anchovies crispy and delicious.Serve the salad on a plate, add the remaining fried anchovies on top, garnish with some remaining mint, and then drizzle all the salad dressing over to finish.
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Final product
The dish is a wonderful combination of various ingredients. When eaten, you can taste the sweet and sour flavor of the mango, crispy fried anchovies, especially the very delicious and well-balanced sauce.
This tasty green mango salad with anchovies is perfect for casual dining with family and friends. Wishing you success!
How to choose crispy and delicious green mangoes
- To make a delicious salad, you should buy keo mango or Phu Quy mango as they are tastier for salads compared to other types of mangoes.
- You should choose mangoes with green stems, fragrant, and feel firm in hand; these are fresh, recently harvested fruits.
- Good green mangoes will have a dark green skin, shiny on the outside with a white powdery layer.
- Select mangoes that are not overly ripe, with green skin or starting to turn yellow, and avoid those with unusual colors or large spots on the skin.
See details: How to choose crispy and delicious green mangoes
How to choose delicious anchovies
For fresh anchovies:
- Usually, good anchovies will have a size of 3 – 5 cm.
- You should choose anchovies that have bright colors, clear eyes, not cloudy, and tightly closed mouth and gills.
- Fresh fish will have a natural fishy smell, avoid choosing fish with strange, foul smells, cloudy eyes, and soft, mushy flesh.
For dried anchovies:
- You should choose dried anchovies that have a slightly translucent cloudy white color and feel dry to the touch.
- If the fish shows irregular, inconsistent color streaks, it should not be purchased as this type of fish has not been properly sun-dried or may be damp and moldy.
- Good dried fish will have a light fragrant smell, be dry without sticking, and feel firm when squeezed.
- Additionally, you should buy dried anchovies from reputable stores, food counters, supermarkets, or large markets to ensure safety and quality.
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Above is the guide on how to make dried and fresh anchovy mango salad that is sweet and sour, crispy, and delicious that everyone loves. With just a few minutes and a very simple method, you can have this dish to enjoy. Wishing you success in making it.
