Our book, Mango and Peppercorns, is named after this signature dish, which represents a lifelong collaboration and friendship between Chef Tung, a Vietnamese refugee, and Kathy Manning, an American accidental restaurateur. The very freshest fish fillets, like snapper straight from the quayside, make for a melt-in-your-mouth dish. The sweetness of the mango is countered by the spiciness of the peppercorns and mixed with the tanginess of the nuoc cham, a Vietnamese dipping sauce. The combination is a perfect complement to any fresh fish.

Hy Vong’s Fish with Mango and Green Peppercorns

Category

Category name

Serves

4

For the Nuoc Cham (Vietnamese dipping sauce)

Ingredients

  • 4 large garlic cloves, smashed and minced
  • 2 cups water
  • ½ cup plus 1 tablespoon fish sauce
  • 2 ½ tablespoons sugar
  • ¼ cup freshly squeezed lime juice

Method

  1. In a medium bowl, combine the garlic, water, fish sauce, sugar and lime juice and stir until the sugar dissolves. This recipe makes about 3 cups, although you just need a ¾-cup serving to go with the fish. Store the sauce in an airtight container in the refrigerator for up to a month. Stir or shake well before using.

For the Fish with Mango

Ingredients

  • 1 ½ ripe mangos, peeled and very thinly sliced
  • 1 ½ teaspoons fish sauce
  • 1 ½ teaspoons green peppercorns in brine, drained
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons heavy cream
  • Vegetable oil, for frying
  • 2 pounds white fish fillets, skin removed
  • 2 chopped chives or green onions, for garnish

Method

  1. In a large bowl, combine the sliced mango, fish sauce, peppercorns, butter and cream and gently mix.
  2. In a large heavy skillet, heat enough oil to reach a ½ inch of oil over medium-high heat. Pat the fish fillets dry and, using a spatula, carefully lower them into the hot oil. Move the fillets around a little to ensure they don’t stick to the bottom of the pan. Cook until the fish is no longer translucent and turns golden brown, 2 to 4 minutes on each side. The amount of time needed to cook the fish will depend on its thickness, not on its weight. Carefully lift the fish from the oil and blot with paper towels if necessary. Transfer the fillets to a platter and top with mango slices and peppercorns, drizzling over some of the cream sauce. Pour the nuoc cham over the top and garnish with chives. Serve immediately.