Vietnamese Walleye with Mango Salad
This Vietnamese-inspired dish uses walleye and unripe mangos dressed in nuoc cham to create a beautifully refreshing and healthy summertime salad!
You can tell a mango is unripe if it is still very firm when squeezed. Ripe mango can be used, but it won’t be quite as crunchy or sour.
- Prep Time20 min
- Cook Time5 min
- Total Time25 min
- Yield4 light servings
For the salad
- 4-8 walleye (pickerel) fillets
- 1 teaspoon (5ml) fat or oil for cooking
- Kosher salt
- Black pepper
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- 1 large carrot, peeled and sliced
- 1 English cucumber, sliced
- 1-2 unripe mangos, peeled, pitted, and sliced
- 1 handful fresh cilantro, chopped
- 1 bunch fresh mint, leaves plucked off
For the nuoc cham dressing
- 2 cloves garlic, minced
- 2 Thai chilies, minced OR 1/2 tablespoon (8ml) chili paste
- 1/4 cup (50g) white sugar
- 1/4 cup (60ml) fish sauce
- 1/4 cup (60ml) water
- 1 tablespoon (15ml) rice wine vinegar
- Juice of 2 limes
Season the walleye fillets with salt and pepper on both sides.
Heat the fat or oil up in a skillet over medium high heat and cook the fillets until lightly browned on the outside and just cooked through on the inside, about 5 minutes total. Set aside.
Add the rest of the salad ingredients to a bowl and toss.
Mix all of the dressing ingredients together in a bowl and mix well.
Toss half of the dressing into the salad.
Split the salad in between 4 plates, top with fish fillets, then drizzle more dressing on top of the fish. Enjoy!