Cotton Fish with Green Mango Salad.
1 freshwater fish, medium sized (catfish or trout work great)
Oil for frying
Sliced fresh Thai chile peppers
2 tablespoons sugar
2 tablespoons fish sauce
3 tablespoons lime juice
Shredded green sour mango
Cook the fish on a barbeque.
Remove the head, tail, and pull the bones out as much as possible.
Pound the fish in a mortar and pestle.
Put the pounded fish into a skillet or cooking pot with hot oil.
It cooks after just a minute or two.
Place on a dish (with head and tail in place, in the traditional manner).
Place some peanuts on the fish, then top with a mixture of shredded green mango, sliced shallot, sliced thai chile peppers, fish sauce and lime juice.