Recipe for Stingray and Green Mango Salad 
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Yield:
1
Ingredients:
Amount Ingredient
Salt to taste
500 gm stingray or skate, (of flathead)
4 x green mangoes
4 x birdseye chillies
4 x shallots
4 x ripe tomatoes
4 x garlic cloves
100 gm roasted peanuts
1/2 bn Vietnamese mint
1/2 bn coriander
1/2 bn Asian basil
100 ml rice wine vinegar
100 gm palm sugar
1 tbl fish sauce
1 x lime, juice of
Instructions:
Instructions: Salt the fish then steam the stingray or skate oer simmering water until the flesh flakes easily, about 15 minutes. Keep warm.

Dissolve the palm sugar in the rice wine vinegar. Peel and grate the green mango. Grind the chilli, garlic, shallot and tomatoes to a paste in a mortar and pestle. Add the mangoes, 2 tablespoons of the crushed peanuts and 8 each of the herb leaves and grind to again to bruise the ingredients.

Transfer the mixture to a bowl and dress with 2 tablespoons of the palm sugar mixture, lime juice, fish sauce and crispy fried shallots.

To serve, gently mix large pieces of steamed stingray or skate with the salad then serve.

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