BBC Good Food Magazine

Rick Stein’s spicy fish starter

Spicy green mango salad with smoked mackerel

SERVES 2 as a main course or 4 as a starter PREP 20 mins COOK 5 mins EASY

4 smoked mackerel filletsvegetable oil, for deep-frying1green mango1 large carrot30g shallots, thinly sliced1 red bird’s eye chilli, finely chopped, plus a few slices to serve (optional)25g roasted peanuts, roughly chopped2 tsp palm sugar1 tbsp fish sauce1 tbsp lime juice, plus wedges to serve15g Thai basil, roughly chopped, plus a few whole leaves, to serve

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Tip
I like to pulse this in a blender but not all are suitable for ice, so, if in doubt, or you want to use a hand blender, then try the following: Blend the ingredients until smooth, as per step 1. Transfer the mixture to a cocktail shaker, add the ice