Marinated Croaker Collars With Citrus and Green Mango Salad

Step 1

Juice 1 each of the limes, lemons, and oranges into a medium mixing bowl. Add the olive oil, chipotle pepper, ginger, 1 teaspoon of the cilantro, and the fish sauce. Whisk until well combined. Divide the marinade in half.

Step 2

Place half of the marinade in a large zip-top bag. Season the fish with ½ teaspoon of the salt and add to the marinade. Seal and move the fish around to evenly coat. Refrigerate for at least 30 minutes, or up to 2 hours.

Step 3

Segment the remaining lemon, lime, and orange and add to the marinade in the mixing bowl. Add the mangos and stir to combine.

Step 4

Heat the vegetable oil in a small sauté pan set over medium-high heat. When the oil shimmers, add the shallot, garlic, dried shrimp, chile, peanuts, chile powder, and remaining 1 teaspoon salt. Cook, stirring occasionally, until shallot is translucent and peanuts are browned slightly, 3 to 4 minutes. Transfer the mixture to the bowl with the mango and toss the salad to combine.

Step 5

Bring 1 inch of water in a large pot to a simmer over medium-high heat. Remove the fish from the marinade and set in a steamer basket. Place the basket in the pot, cover, and steam until fish is cooked through, 8 to 10 minutes.

Step 6

Garnish the fish with the coconut flakes, mint, and remaining 1 tablespoon of cilantro and serve with the mango salad.