|1||Cloves garlic; crushed (1 to 2)|
|1||Red chilli; deseeded and|
|Grated rind and juice of 2 limes|
|4 tablespoons||Cider vinegar|
|2||Cm; (1 inch) piece fresh|
|; root ginger, grated|
|2 tablespoons||Freshly chopped mint|
|1 bunch||Fresh coriander; chopped|
|5 tablespoons||Vegetable oil|
|2||Ripe mangoes; peeled and stone|
|1 tablespoon||Soy sauce or fish sauce|
|Salt and freshly ground black pepper|
|6||Fillets fish eg cod; seabass, tuna|
Place the garlic, chilli, lime rind and juice, vinegar, ginger, mint, coriander and 4 tablespoons oil in a blender and blend until smooth.
Add the mangoes, soy or fish sauce and blend, leaving the mango fairly chunky to taste. Add seasoning and transfer to a bowl until required.
Heat the remaining oil in a frying pan or griddle pan and cook the fish to taste.
Notes Serve with the mango salsa which may be served hot or cold.
Converted by MC_Buster.
NOTES : A deliciously fragrant mango salsa which compliments all firm textured fish.
Converted by MM_Buster v2.0l.
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