This Pla-E-Saan Recipe is easy to cook and can be served as a source of snack. The fried fillets of sole fish in the recipe are coated with crispy tempura and are served with mango sauce and spicy palm sugar. The amazing culmination of different flavors and various sauces is what makes this dish amazing and unique. All the different flavors go inside your mouth and create a blend that can be considered to be unique to this dish. The dish is best served hot, and you will enjoy it as a source of snack and even in the menu for your main course. The Pla-E-Saan recipe can be added to a dinner-time or lunchtime meal as well, because of its versatility and exuberant taste.
Health Benefits
Fish fillets are known for the numerous proteins that they have inside them. Fish fillets are the most pure forms of fish meat, which is why one can get all desired proteins from it.
Ingredients
grams of sole fillet: 200
grams of grated raw mango: 100
grams of palm sugar: 20
grams of green and red chili: 10
ml of fish sauce: 5
grams of tempura flour: 30
oil for frying purposes
mint for garnishing purposes
How To Make Pla-E-Saan
- Bring the sole fillet and wash it carefully.
- Once the sole fillet has been washed, carefully pat it dry.
- Dust the slices of the fillet with the tempura flour and deep fry them once the flour has properly been applied on them.
- Add palm sugar in a wok now, and keep stirring until it melts.
- Once the palm sugar has melted, add chilies and fish sauce to it.
- After the fish sauce, you now have to add the grated raw mangoes to the mixture.
- Once the sauce is ready, pour it over the batter fried fish with tempura.
- With the final dish ready, add mint leaves to it for garnishing purposes.
- Finally, serve when it is hot.
Trivia
Haddock fish fillets are the most commonly available and used fish fillets present in the market. These fillets belong to the codfish family and are used across the globe in numerous dishes comprising of fish meat.