Monday, September 29, 2008

Fried Fish with Mango and Ginger Salsa

Fish has an affinity with the sharpness of fresh fruit, which is why it is often served with lemon. In this recipe, mango provides the tangy flavor. Look for a mango that is slightly under-ripe or it will be a little sweet. You can also substitute other fruit in this salsa, such as plums. Serves 2.


2 tablespoons corn flour
Salt and pepper
2 pieces white fish (haddock, hake, cod)
3 tablespoons olive oil
1/2 small mango
1/2 spring onion
1 teaspoon grated fresh ginger
1 dessertspoon chopped fresh coriander
1 dessertspoon lemon juice (optional)


1. Place the corn flour on a plate and season it with salt and pepper.
2. Wash the fish and dry lightly with kitchen paper. Toss the fish in the corn flour until coated on both sides.
3. Fry the fish gently in 1 tablespoon of olive oil for approximately 5 minutes on each side until just just cooked. The length of time required will depend on the thickness of the fish.
4. Dice the mango flesh and the spring onion as finely as you can. Mix these with the grated ginger, chopped coriander, lemon juice and 2 tablespoons of olive oil.
5. Season the salsa to taste with salt and pepper and serve with the fish.

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