Instructions
Step 1
In a medium bowl, stir together the fish sauce, lime juice, sugar, garlic, chile, and shallot. Add the mango and toss well to coat, then set aside.
Step 2
Pat the fish dry with paper towels. Using a sharp knife, cut three shallow diagonal slits along each side of the fish, then rub salt evenly all over the skin.
Step 3
Into a large, high-sided skillet fitted with a deep-fry thermometer, pour the oil to a depth of 1 inch. Turn the heat to medium-high, and when the temperature reads 375°F, add the fish and fry, turning once, until crisp and golden brown, about 10 minutes total. Transfer to a large platter, mound the reserved green mango salad on top, garnish with more chiles, and serve hot with jasmine rice on the side.