Wednesday, 26 March 2014

Raw Mango and Pepper Fish

My obsession with Raw Mangoes continues and why not? It's not like we get them all year round. They come along once a year and I am going to knock myself out. I suggest you do too. I have paired raw mangoes with meat, vegetables and even eggs, but I couldn't bring this series to an end without pairing it with fish. This time around I have done just that and I have taken inspiration from Oriental flavours. This dish, spicy, tangy and delicious, can be served both as a starter or as part of the main course. The spicy kick from the peppers and the burst of tang from the mangoes gives the fish a delectable makeover.

So, Bon Appetit!

Raw Mango and Pepper Fish 


Bekti fish fillets - 500 gms (cut in squares)
Red and yellow bell peppers (finely cubed) - 1 each
Raw mango (finely cubed) - 1
Soy sauce - 1 tsp
Vinegar - 2 tbsp
Coarsely ground black pepper - 1 tbsp
Garlic paste - 1 tsp + 1/2 tsp
Salt to taste
Sugar to taste
Whole red chilies - 5-6
Red chili paste - 1 tsp (optional)
Flour (to dredge)


Marinate the fish with vinegar, salt, 1 tsp garlic paste and black pepper and keep aide for 45 minutes to an hour.

Heat oil in a pan, dredge the fish in flour and deep fry until a lovely golden. Fry on low heat so that the fish is cooked through without burning the crust.

In another pan, heat about 2 tbsp oil. Add garlic and fry until to begins to catch colour.

Toss in the bell peppers and fry for a couple of minutes. Add the mango too and fry for a while

Add salt, sugar, whole red chilies, chili paste and soy sauce. The bell peppers and mango will take a few minutes to cook, soon the soy sauce and sugar will come together to form a beautiful caramel-y sauce. Keep the heat high all the while, and keep stirring ad tossing it.

Add half a cup of water and once the sauce comes together, add the fish carefully and toss it so that the sauce, the bell peppers, mango et al lace the pieces of fish.

Garnish with spring onions and serve piping hot.

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