……mango cambodia, not italiano.
I’ve mentioned before how much I love asian green mango and green papaya salads however they’re hard to get hold of unless I go to Chinatown in London. They’re also relatively expensive compared to their ripe counterparts; a papaya over £6 and manago £4. Having the urge for some green mango salad I thought i’d try to make it with an unripe mango from the supermarket. Good old Tesco – fruit lasts longer on the shelves when it is unripe and I found the perfect unripe specimen in an unopened box at the bottom of the display and at £1.50 – bargain.
This is an unusual salad that comes from Cambodia and usually uses flaked dried fish. Rick Stein makes a version with smoked mackerel which sounds like it is going to be an acquired taste however it is pretty amazing.
SPICY GREEN MANGO SALAD WITH SMOKED MACKEREL (Njham svay trey heu) adapted from Rick Stein Far East Odyssey
Serves 2 as a main course of 4 as a starter
- 275g smoked mackerel fillets
- vegetable oil for deep frying
- 1 green mango (about 450g)
- 1 large carrot
- 30g shallots very thinly sliced
- 2 red bird’s eye chilli finely chopped
- 25g roasted peanuts roughly chopped
- 2 tsp palm sugar
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 15g thai sweet basil (or mint if you can’t find it)
- Skin the mackerel fillets and break the meat into small flakes. Pour 2cm oil into a pan and heat to 190c. Sprinkle the fish into the oil and fry for 1 minute until crispy . Lift out and drain well on kitchen paper and break into small pieces.
- Peel the mango and carrot and julienne into 3mm wide strips. Put into a large bowl with the shallots, chilli, peanuts and fried fish and toss together.
- Mix the sugar with the fish sauce and lime, and add to the salad with the thai basil and toss again.
- Pile into the centre of 2 bowls and serve straight away.
Unlike most Alsace wines, they contain residual sugar which gives high viscosity and a honeyed quality. However their great richness is balanced by fresh fruity acidity which does not only confers exceptional length on the palate but also prevents the wines from being cloying. This wine is made from botrytised noble Gewurztraminer, hand-selected and from the best vineyards. It is made in only exceptional years and has natural residual sugar (over 80g) which harmonises perfectly with the fresh and acidic character.
One whiff of the Gewurztraminer Vendange Tardive and your sense of smell is instantly pervaded with ham hock, celery root, brown spices, mint and honey.
Primary juices include rose petals and spice and a dusty botrytis character to follow. This is a lusciously sweet and complex wine.
This wine speaks for itself and makes a great aperitif. It goes well with foie gras or fruity rich desserts such as a peach tarte tatin or a steamed syrup pudding. The wine can also be paired with blue cheeses and rich, spicy asian dishes.