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!

 

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