Vietnamese Walleye with Mango Salad

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. 

nuoc cham

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!

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