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

Cuisine
- American
- Vietnamese
Course
- Main Course
Cooking Method
- Pan frying

Ingredients

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

Preparation

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!