Cut the trout filets in half, remove any bones and season lightly with salt and pepper.

Thoroughly pat them dry with paper towels and set aside.

In a small saucepan, combine the shallots, garlic and Thai chilies over low heat.

Stir in the fish sauce and sugar.

Let the mixture heat up to just below a simmer.

Stir it until the sugar dissolves, then remove it from the heat and add the lime juice.

Transfer the mixture to a bowl and chill it in the refrigerator until ready to assemble the salad.

Heat the oil in a 4- to 5-quart (3.

8- to 4.

7-L) Dutch oven or pot until the oil reaches 360°F (180°C).

In a medium bowl, crack the eggs and whisk until evenly mixed.

To another bowl, add the cornstarch.

Place the panko breadcrumbs in a third bowl.

Congrats, you’ve just created a breading station!

First, dredge the fish in cornstarch and shake off the excess.

Next, dip the fish in the eggs, then immediately roll it in panko.

Knock off any excess panko and gently place the fish into the fryer, working in batches if needed.

Fry the fish for about 5 minutes on each side, until cooked through and golden brown and delicious.

Drain it on paper towels.

When you’re ready to serve the fish, remove the dressing from the fridge and add the mango, red onion, cashews and cilantro, tossing to combine.

Taste and adjust any of the flavors in the slaw if you’d like.

Place the slaw over the fish and serve immediately.