Directions
Step 1
In a medium bowl, stir collectively the fish sauce, lime juice, sugar, garlic, chile, and shallot. Add the mango and toss nicely to coat, then put aside.
Step 2
Pat the fish dry with paper towels. Utilizing a pointy knife, reduce three shallow diagonal slits alongside all sides of the fish, then rub salt evenly everywhere in the pores and skin.
Step 3
Into a big, high-sided skillet fitted with a deep-fry thermometer, pour the oil to a depth of 1 inch. Flip the warmth to medium-high, and when the temperature reads 375°F, add the fish and fry, turning as soon as, till crisp and golden brown, about 10 minutes whole. Switch to a big platter, mound the reserved inexperienced mango salad on prime, garnish with extra chiles, and serve scorching with jasmine rice on the facet.
