Food: Fried Fish And Mango Salsa

 

Mangoes taste fantastic in both sweet and savoury dishes. Try it with your favourite fish in this tangy salsa.


Ingredientsmango fish

  •            1 corncob, husks removed
  •            1 small Spanish onion, finely chopped
  •            2 mangoes, peeled, finely chopped
  •            1 avocado, finely chopped
  •            1/3 cup (80ml) lime juice
  •            2 tbs olive oil
  •            1/2 tsp ground cumin
  •            3 cloves garlic, crushed
  •            1 tsp black peppercorns, finely crushed
  •            650g flathead fish fillets, skinned, pin-boned
  •            1/4 tsp chilli powder
  •            1 cup (150g) cornflour
  •            2 tsp dried oregano
  •            Vegetable oil, for shallow-frying
  •            1/4 cup torn coriander leaves
  •            12 tortillas, warmed, and lime wedges, to serve

 

  • Method
  1. Step 1

Preheat a char-grill pan over medium-high heat. Cook corn, turning, for 10 minutes or until tender. Cool. Cut kernels from cob. Combine with onion, mangoes, avocado, 2 tbs lime juice, olive oil and cumin. Season to taste with salt and pepper. Refrigerate until ready to serve.

  1. Step 2

Combine garlic, remaining lime juice, pepper and 1 tsp salt. Add fish. Turn to coat. Cover. Refrigerate for 30 minutes.

  1. Step 3

Preheat oven to 160°C. Combine chilli, cornflour and oregano. Pour oil into a large, deep frying pan until it is 2cm-deep. Heat over medium heat until hot. Dust 1/3 fish in flour mixture. Shake off excess then shallow-fry for 2-3 minutes or until golden. Drain on paper towels then keep warm in oven. Repeat twice with remaining fish.

  1. Step 4

Stir coriander into mango salsa. Serve with crisp fish, tortillas and lime wedges

Source: The Notebook recipes

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