Green mango pickles with other things that make me shiver

Green mango pickles with other things that make me shiver

By
From
Green Pickled Peaches
Photographer
Chris Chen

I was speculating what might be a good foil if these disparate things were brought together in one place. I decided it would have to be something very salty and something sweet-fleshed.

Ingredients

Method

  1. Make a dressing by frying 4 thin slices of pancetta in 1 tablespoon extra virgin olive oil until crisp. Drain the pancetta, keeping the oil. Scrunch up the pancetta and mix with ¼ teaspoon of finely chopped salted preserved plum, 1 teaspoon of ground black pepper and the oil. If it needs more acidity, mix in a little liquid from your mango pickles.
  2. Dredge 3 scaled, cleaned, whole sand whiting in rice flour seasoned with salt and pepper. Shallow-fry for 4 minutes on each side until golden, drain on paper, then lift the meat off the fish. Blanch a large handful of spinach leaves in salted boiling water until just wilted but still crunchy, then refresh in iced water and wring dry. Deep-fry 8 medium-sized betel leaves. Cut 4 pieces of pickled mango into long thin slices. Mix the spinach leaves and mango with a little dressing. Arrange on plates with the betel leaves and fish and dress with the rest of the dressing.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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