Title: Fried Fish in Pineapple with Mango Salsa
Categories: None
Yield: 1 Servings

10 Serrano Chile's; i'll be
-using Habs soon as i can
2 lg Fresh pineapples
1 Lime
1 Mango; green, hard, these
-are hard to find
1/2 ts Mace; the spice not the
-spray
1 2-inch sq. piece of
-Galangal, Ginger will do
1 Clove garlic -i use more but
-then i like the stinking
-rose
1/2 c Passion fruit juice -no
-seeds
1 c Peanut oil
3 lb Fish; boned, cubed 1-1/2
-inch cubes
6 Shallots; spring onions or
-scallions, its the long
-thin version not the bulbs
1 Handful Cilantro
1 c Rice flour
Salt And Pepper as required
--i use lots

NOTE: This recipe had no title! I just kinda guessed at this -- Glen

~ - Cut Pineapples in half scoop out pulp, chop and reserve in large bowl
reserve shells.... grate 1/2 mango cube rest put in bowl, zest lime
add,seed Chile's chop add finely chop galangal/ginger and garlic,add- add
passion fruit juice and mace -chill for 4 hours. Place pineapple shells in
medium oven 30 minutes wrapping alfoil around leaves -drain and add to
salsa -see below Dry fish well then place in plastic bag with rice flour
~shake well several times ....... cook in oil briefly once ,drain then
shake in rice flour again and cook once more --drain -keep warm. drain
salsa -reduce -reserve, mix fish with salsa chop Cilantro and scallions
add, place in pineapple shells -drizzle reduced salsa over flash under
griller 2 minutes -- Squezze lime juice over and serve. - - serve with long
grain white rice -brown rice if'n you need roughage Snow peas -blanched
only -1 minute corn cut off the cob blanched only also-1 minute
Posted to CHILE-HEADS DIGEST V4 #153 by lukasz on
Oct 08, 1997