Fish with Green Mango Sauce

My son's friend Andrew is an avid fisherman. On occasion we are treated to  his catch. Sea bass, tender clams and the most recent... delicious sheepshead fish. An ugly looking fish with the sweetest of flesh! 

Thoughtfully cleaned and fileted by Andrew,  the fish has a delicate taste, making it the perfect foil for a spicy, sour coconut sauce. Seasoned fish is lightly floured and shallow fried. Onions, green mango pieces, ginger, garlic, kaffir lime leaves, and a green curry sauce make a base for the fish. A base of hot cooked rice gives the dish a good balance. Sheer bliss!

FISH WITH GREEN MANGO SAUCE

Serves 2-3

5-6 Fish Filets

Kosher salt

White Pepper Powder

AP Flour

Canola Oil

1/2 Onion, sliced thinly

1/2 cup Green Mango pieces

2 tablespoons minced Garlic 

2 tablespoons minced Ginger

3-4 Makrut Lime Leaves

1 teaspoon Green Curry Paste

1/2 cup Coconut Milk

Cilantro

Hot cooked Rice

Rinse filets and pat dry.

Season both sides with salt and pepper.

Heat a little oil in a nonstick saucepan.

Lightly coat filets in flour. 

Fry filets till golden brown on both sides.

Keep aside.

Add onion, ginger garlic, mango and makrut lime leaves to oil. Saute for 3-4 minutes. 

Add green curry paste and coconut milk to onions.  Bring to a simmer. Add a little water if neccessary. Simmer for 4-5 minutes. 

Plate some rice. Pour ladlefuls of sauce on rice. Top with fish. Garnish with cilantro and serve.

Thank you Andrew! The fruits of your labor are delicious, delicate morsels we enjoy!

 

Fig Clafoutis

I am still drowning in figs! We've sampled them in so many delectable ways from procuitto and goat cheese wrapped figs, hot honey figs, a gamut of salads, several bottles of jam and now its time for dessert.

Clafoutis it is! Easy to whip up, it is a fast bake in a hot oven. A batter of eggs, milk, cream, vanilla, flour and baking powder is poured over halved figs and baked. The clafoutis is both cake-like and custardy and this French confection neber fails to please.

 FIG CLAFOUTIS

Serves 4-6

12 small Figs

Butter

3 Eggs

3/4 cup Milk   

3/4 cup Cream

1/2 teaspoon Baking Powder

1/2 cup AP Flour

1/2 cup Sugar

1/2 teaspoon Baking Powder

Confectioner's Sugar

Heat oven to 350F/180C.

Grease a 9'x9' baking dish with butter. I used a 10 inch oval.

Cut figs in half and place in buttered dish, cut side up.

Whisk eggs, milk, cream and vanilla.

Place flour sugar and baking powder in another bowl. 

Add egg mix to flour stirring till there are no lumps. 

Pour the batter carefully into baking dish. The figs might sink into the batter , but they will rise as it bakes.

Bake for 40 minutes. 

Dust with confectioner's sugar and serve warm.

Ooooh la la...perfection!

Figs with Hot Honey

We have a bumper crop this year! Even after we give away bags and bowls of figs, I am left more than we can eat. I am still pouring over books and scrolling the internet for inspiration. This appetiser/salad is a composite of several recipes. Lets see!

Whipped goat cheese and sour cream make the base. Halved figs pose atop the base. Honey and Sriracha is vigourously stirred and then drizzled over the figs. A fork is all you need!

FIGS WITH HOT HONEY

Serves 2

8-10 Figs, halved

1/2 cup Goat Cheese

1/4 cup Sour Cream 

3 tablespoons Honey

2 tablespoons Sriracha

Whisk goat cheese and sour cream till smooth.

Mix honey and sriracha in a bowl.

Use a spoon to spread goat cheese in a layer on a plate. 

Arrange halved figs over goat cheese. 

Drizzle with hot honey. 

Enjoy as an appetiser or first course.

One more easy peasy fig salad!