Cut the fish into chunks, season with soy sauce, and steam for about 5 minutes or until fully cooked. The fish should flake easily with a fork. Allow it to cool slightly.

In a mortar, pound Thai chilies based on your desired spice level. Gradually add palm sugar, fish sauce, and lime juice, mixing until dissolved.

Stir in the dried shrimp, shallots, and julienned mango. Gently mix to combine, then let it sit for the flavors to meld.

Once the fish is cool, place it in a muslin-lined bowl. Wrap it up and gently squeeze out excess liquid—this is key for achieving that fluffy texture!

Using a mortar and pestle or a food processor, pound the fish until it becomes fluffy and smooth. This can take about 3-5 minutes, so be patient!

Heat oil in a wok or deep pot until it reaches 400°F. Carefully fry half of the fish, cooking for about 3-4 minutes or until golden brown, flipping occasionally for even cooking.

Once golden, remove and drain on paper towels. Repeat with the remaining fish.

Serve the crispy fish on a plate, sprinkling with roasted peanuts. Enjoy alongside the refreshing mango salad, garnished with cilantro. This pairs beautifully with steamed jasmine rice or salad!