White Fish & Mango Salad — Signature

Where it comes from

Thai cooks have always known that fried wants sour. The yam mamuang — mango tossed with lime, chili, shallot and cashew — has partnered crispy fish in Thai kitchens for generations, the salad landing cold and electric over the hot crust. The batter stays featherweight so the fish shatters; the mango resets your palate for the next rich bite. A dish built on rhythm, and it never gets old.