Fish Fingers with Kaffir Lime, Onion, Tomato and Mango Salsa and Whipped Butter Sauce

Kaffir Lime, Onion, Tomato and Mango Salsa

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Connie Veneracion



  • Peel and finely chop the onion.
  • Halve the tomatoes, scoop out the seeds and discard. Chop the flesh.
  • Roll the kaffir lime leaves, cut into fine slices then chop.
  • Finely chop the chilies. Tip: For milder heat, scrape off and discard the seeds.
  • Heat the cooking oil in a pan.
  • Saute the onion, tomatoes, kaffir lime leaves, chilies and cilantro stems with a dash of fish sauce and a pinch of pepper. Keep the heat on medium low. Stir often. When the vegetables soften, turn off the heat.
  • Stir the kaffir lime juice into the salsa. Taste. Add more fish sauce and pepper, if needed.
  • Transfer the salsa to a bowl. Toss in the mango cubes. Let sit for a few minutes. Taste once more and adjust the seasonings. Depending on the level of sweetness of the mangoes, you may want to add more kaffir lime juice for balance. Sprinkle torn or roughly chopped cilantro leaves for garnish.
  • Serve the kaffir lime, onion, tomato and mango salsa with any grilled or fried meat, poultry or seafood.


You may substitute regular lime juice but please don't omit the kaffir lime leaves.