Back at my friend's house, her mother would hospitably skin the mangoes and slice the flesh right under the tree itself and then offer them to me. Wow, the sweet and sourish taste and eating it right there and then just made my day! I don't know about you but for me even this day, it is always more exciting and delicious eating on site!
The abundance of different shapes and sizes of mangoes this morning were all too irresistible and I bought some back home. Then I thought of cooking fish with bean paste and mango and so I did. I used half ripened mango for this dish because the firmness of the flesh would not become mushy during cooking. I wanted the sourness too and yet not too sour with the slight ripeness lending sweetness so that I would not have to add too much sugar. Here's the recipe:
Ingredients and Preparation
600g whole fish or two medium (Halibut or others)
5 pips garlic
Green onions / Spring onions
1 tbsp bean paste
1 tbsp water
1 tsp cornflour
1 tsp brown sugar
1 tsp chilli powder
Oil to sear fish
1 tbsp sesame oil
- Scale, trim, gut and clean fish. Make two incisions on each side and season with salt. If using medium sized fishes, make only one incision.
- Mince garlic and ginger.
- Chop 2 tbsp of green onions.
- Mix 1 tbsp water, cornflour and sugar together.
- Dry fish, season with salt and rub chilli powder all over fish, between the incisions and inside the belly. Heat wok and pour in enough oil to sear fish. When oil is heated, sear each side over high heat. Remove to a plate and set aside. Fish should be nicely browned but only 1/2 cooked. Discard used oil.
- In the same wok, lightly heat sesame oil and saute garlic and ginger until aromatic and lightly browned.
- Pour in 300ml water and bring to boil. Add bean paste, cubed mangoes, bring to boil and then cover to simmer over low heat for 3-4 minutes.
- Uncover, add fish, green onions, cornflour mixture and cook over high heat until fish is just cooked. Add a little salt if required. Sauce should be thickened by now.
- Transfer to a serving platter, garnish with green onion and serve.