Thai vinaigrette with green mango
Creation by Tim Raue, Tim Raue restaurant, Berlin, Germany. Makes 150g.
🍽️ Makes 150
Ingredients
| 4 tbsp | 60 ml | green mango, brunoise |
| 3 tbsp | 45 ml | raw carrot, brunoise |
| 1 tbsp | 15 ml | finely chopped cilantro stalks |
| 40 ml | 'Nuc Mam' fish sauce | |
| 20 ml | rice vinegar | |
| 30 ml | lemon squash |
Instructions
- Mix all three ingredients (fish sauce, rice vinegar and lemon squash) and thicken with cold liquid thickener.
- Carefully mix in the mango and carrot brunoise as well as the cilantro stalks.
Serving suggestions:
- In a composition with e.g. langoustine, wasabi mayo, wasabi marshmallow and mango aspic.
- Use in a composition with components of bok choy, scallop, and chili pepper.
- Use in a composition with components of mackerel, ginger, and white cabbage.