Pickled Char with Tom Kha Root and Spicy Mango in Panko

5 from 3 votes
Prep Time 50 minutes
Cook Time 30 minutes
Rest Time 10 hours
Total Time 11 hours 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 80 kcal


Pickled char:

  • 4 Pc. Char fillets
  • 5 Pc. Juniper berries
  • 2 Pc. Lemongrass stalk
  • 1 tsp Mustard seeds
  • 1 tsp Coriander seeds
  • 30 g Salt
  • 30 g Sugar
  • Orange zest

Root Tom Kha:

  • 500 g Radish
  • 1 Pc. Galangal
  • 2 Pc. Lemongrass styles
  • 4 Pc. Kaffir lime leaves
  • 1 Pc. Lime
  • 400 ml Coconut milk
  • 1 Pc. Onion
  • 200 ml Vegetable broth

Spicy Mango in Panko:

  • 5 Pc. Spring roll leaves
  • 200 g Panko flour
  • 1 Pc. Mango unripe
  • 1 Pc. Red peppers
  • 1 Handful Coriander
  • Lime juice
  • Chilli flakes
  • Salt
  • 1 tbsp Oyster sauce
  • 1 tbsp Soy sauce


Pickled char:

  • Briefly roast the mustard seeds, coriander seeds and juniper berries in a pan, then crush them in a mortar.
  • Wash the char fillets and pat dry, remove the bones. Then rub the fillets in a mold with salt and sugar and spread the remaining ingredients on top.
  • Cover the form with cling film and another form to weigh down, store in the refrigerator for 12 to 14 hours.
  • After pickling, the fish loses a lot of water. Pour this off, clean the fillets and remove the skin.
  • If you like, the fillets can also be flambéed with a little honey.

Root Tom Kha:

  • Clean the radish and cut into small pieces, fry the onion and radish until colorless.
  • Drain the vegetables with the stock, add the remaining ingredients and let them simmer for 20 minutes. Let the soup steep for an hour.
  • Remove lemongrass and kaffir leaves and puree everything. Then add the coconut milk and the lime juice.
  • Then let the soup simmer for another 5 minutes and season with salt and soy sauce.

Spicy Mango in Panko:

  • Chop the mango and paprika and mix with the lime juice, salt, chilli, oyster sauce and soy sauce. Add salt to taste.
  • Carefully remove the spring roll leaves and load with a tablespoon of mango salad.
  • Brush the leaves with a flour-water mixture and shape them into rolls. Brush with flour and water and roll through panko. Then fry them hot in coconut oil.


Serving: 100gCalories: 80kcalCarbohydrates: 14.1gProtein: 2.4gFat: 1.4g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Roast Beef in Pea and Mint Duo

Spaghetti / Maccheroni with Fried Egg & Spinach