Hy Vong’s Fish With Mango Sauce

Fish with mango-peppercorn sauce and other favorite dishes from Hy Vong. Photo by Libby Volgyes/Courtesy of Chronicle Books

We particularly like this mango sauce with fried snapper or grouper, but you can serve it over any kind of fish prepared any way you’d like, such as steamed, baked, or broiled. Feel free to add more peppercorns, mango, or nuoc cham to suit your taste. Green peppercorns in brine can be found at some grocery stores and online.

Serves 4

• 3 tablespoons unsalted butter
• 1 1/2 ripe mangoes, peeled and very thinly sliced
• 1 1/2 teaspoons green peppercorns in brine, drained
• 1 1/2 teaspoons fish sauce
• 3 tablespoons heavy cream
• Vegetable oil, for frying
• 2 pounds white fish fillets, such as snapper or grouper, skin removed
• 3/4 cup nuoc cham (recipe follows), gently warmed if it has been refrigerated
• 2 green onions, thinly sliced, for garnish

In a small pot, melt the butter over low heat. (You can also do this in a small bowl in the microwave.) Add the mango, peppercorns, and fish sauce, gently mix together, and let cool. Add the heavy cream, gently mix, and set aside.