Steps
- To prepare the dressing, combine the fish sauce, rice vinegar, palm sugar, chopped chilli, and lime juice in a bowl, stirring until the sugar dissolves. Taste and adjust with additional fish sauce, lime juice, or sugar if desired. Set aside.
- In a separate bowl, combine the shredded green mango, salad leaves, and herbs. Set aside.
- In a shallow dish, mix the plain flour and dried chilli flakes. Season with sea salt and freshly ground black pepper. Half-fill a deep-fryer or large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 30 seconds when the oil is ready).
- Dust the whitebait in the seasoned flour, shaking off the excess, then fry in batches for 2-3 minutes until golden and cooked through. Drain on paper towels and keep warm while cooking the remaining batches.
- Toss the salad mixture with half of the dressing. Divide the salad among serving bowls, top with the crispy whitebait, and serve with lime wedges and the remaining dressing to drizzle over.
