Fried fish in pineapple with mango salsa

1 Servings

Ingredients

Quantity Ingredient
10 Serrano Chile's; i'll be using Habs soon as i can
2 larges Fresh pineapples
1 Lime
1 Mango; green, hard, these are hard to find
½ teaspoon Mace; the spice not the spray
1 2-inch sq. piece of Galangal, Ginger will do
1 Clove garlic -i use more but then i like the stinking rose
½ cup Passion fruit juice -no seeds
1 cup Peanut oil
3 pounds Fish; boned, cubed 1-1/2 inch cubes
6 Shallots; spring onions or scallions, its the long thin version not the bulbs
1 Handful Cilantro
1 cup Rice flour
Salt And Pepper as required i use lots

Directions

NOTE: This recipe had no title! I just kinda guessed at this -- Glen ~ - Cut Pineapples in half scoop out pulp, chop and reserve in large bowl reserve shells.... grate ½ mango cube rest put in bowl, zest lime add,seed Chile's chop add finely chop galangal/ginger and garlic,add- add passion fruit juice and mace -chill for 4 hours. Place pineapple shells in medium oven 30 minutes wrapping alfoil around leaves -drain and add to salsa -see below Dry fish well then place in plastic bag with rice flour ~shake well several times ....... cook in oil briefly once ,drain then shake in rice flour again and cook once more --drain -keep warm. drain salsa -reduce -reserve, mix fish with salsa chop Cilantro and scallions add, place in pineapple shells -drizzle reduced salsa over flash under griller 2 minutes -- Squezze lime juice over and serve. - - serve with long grain white rice -brown rice if'n you need roughage Snow peas -blanched only -1 minute corn cut off the cob blanched only also-1 minute Posted to CHILE-HEADS DIGEST V4 #153 by lukasz <lukasz@...> on Oct 08, 1997

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