Capiz Mangagat Fish in Mango Sauce And Malabar Salad. Learn to cooking our recipe:Fish in mango sauce by Betty Vázquez Cook & Chef Institute. Green Mango with Fish Sauce and Eating LocalJust as Delish. fish sauce, green mango, raw honey, Bird's eye chili. This Thai version of mango chicken salad will thrill your taste buds and leave you craving more!
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Ingredients of Capiz Mangagat Fish in Mango Sauce And Malabar Salad
- You need of FOR FISH:.
- You need 2 lb. of Mangrove Snapper (Mangagat Fish).
- Prepare of BREADING:.
- Prepare 1 Cup of Flour.
- You need 1 tsp of Baking Powder.
- Prepare 2 Tsp of Cayenne.
- It’s 1 pinch of pf salt and black pepper.
- It’s of MANGO SAUCE:.
- It’s 1 of Ripe Mango.
- Prepare 1 tsp. of Lime Juice.
- You need 1 clove of Garlic.
- You need 1 Tbsp. of Vinegar.
- You need 1 tsp. of Sugar.
- You need 2 tsp. of Olive Oil.
- You need 1 tsp. of Paprika.
- You need of Chilli.
- It’s of creamy sweet potato.
- It’s 1/4 Kg. of Sweet Potato (Violet color).
- It’s 3 Tbsp. of Coconut milk.
- It’s to taste of Salt and pepper.
- It’s of malabar salad.
- Prepare of Malabar Spinach (Alugbati leaves).
- It’s 3 Tbsp. of Cidar Vinegar.
- It’s 1 Tbsp. of Olive Oil.
- It’s to taste of Salt and pepper.
- Prepare of For Plating :.
- It’s of Cucumber.
- It’s of Small onions.
- Prepare of Spring onion.
- It’s of Cherry tomatoes.
The recipe uses raw mangoes for souring the sauce. The delicious tang that mangoes impart into the sauce makes this dish so good. This mango sauce is easy to make and wonderful tasting. Mango and Tomato Salad is a refreshing combination of crisp mangoes, plump tomatoes, onions and cilantro tossed in a vinegar and fish We usually serve this mango salsa as accompaniment for grilled/fried meat and seafood but it's so so so good, I can eat it straight up with a spoon (or a shovel.
Capiz Mangagat Fish in Mango Sauce And Malabar Salad instructions
- First Fillet the Snaper Fish..
- For breading: Combine all ingredients and set a side..
- Heat Oil..
- Meanwhile combine all mango sauce ingredients in a blender and blend well. Ensure to adjust the salt ang chilli to your desire. Set aside. Transfer to a container and put in the fridge..
- Boil sweet potato..
- When the cooking oil is ready. Put the fish fillet in the breading mixture and coat both side then put in hot oil for about 2 minutes each side..
- When sweet potato is already done boiling. Mash it using a Fork and strainer, transfer to a sauce fan under low heat. add coconut milk, salt and pepper and stair until dry. Then set aside.
- When the fish and Sweet potato is done. Boil water for Malabar Spinach and blanch it (to know more on how to blanch search it on youtube)..
- Meanwhile combine all the Spinach salad Ingredients Oil, Pepper, vinegar and salt. (You can combine both the malabar and the vinegar mixture or after plating to control the wetness in the plate)..
- For Plating.
- You can decide on how you want to plate your dishes. Use your imagination and work with your skill. (There are many tips on how to plate on youtube) or else you can copy the Picture above..
Served with a citrus mango sauce. Recently at a restaurant in LA I had another delicious crab mango salad, this time with avocado and surrounded by peeled ruby red grapefruit. Mango Sauced Chicken Salad recipe: I had some odds and ends in the refridgerator including a marvelous Chipotle Mango BBQ sauce. Stuck my pinky in it and decided it would also make a great sauce for a chicken salad. Here is what I came up with.