Pla Tod Yam Mamuang | Crispy Thai Fish with Mango

Rinse the jasmine rice thoroughly in a sieve with cold water until the water runs clear. Then bring to a boil with 1.5 times the amount of lightly salted water, cover, and let simmer on the lowest heat for about 12 minutes. Afterwards, keep warm in the oven at 60 °C.

Toast the unsalted peanuts in a dry pan without fat until golden brown, let cool briefly, and roughly chop. Wash the fresh coriander, shake dry, and roughly pluck the leaves.

Peel the mango and cut the flesh around the stone into fine strips (julienne) or coarsely grate it. Peel the shallots and cut into paper-thin rings. Halve the red chili pepper lengthwise, deseed if desired, and finely chop.