Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 10 x Serrano Chile's, i'll be using Habs soon as i can
- 2 lrg Fresh pineapples
- 1 x Lime
- 1 x Mango, green, hard, these are hard to find
- 1/2 tsp Mace, the spice not the spray
- 1 x 2-inch sq. piece of Galangal, Ginger will do
- 1 x 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 x Shallots, spring onions or possibly scallions, its the long thin version not the bulbs
- 1 handf Cilantro
- 1 c. Rice flour Salt And Pepper as required i use lots
Direcciones
- 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 in,seed Chile's chop add in finely chop galangal/ginger and garlic,add in- add in passion fruit juice and mace -refrigeratefor 4 hrs. Place pineapple shells in medium oven 30 min wrapping alfoil around leaves -drain and add in 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 hot. drain salsa -reduce -reserve, mix fish with salsa chop Cilantro and scallions add in, place in pineapple shells -drizzle reduced salsa over flash under griller 2 min - 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
