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
2 tbsp chopped green / spring onions
1 tbsp bean paste
1 tsp chilli powder
1 tbsp sesame oil
Oil to sear fish
Mix together: 1 tbsp water, 1 tsp sugar, 1 tsp brown sugar
- Scale, trim, gut and clean fish. Make two incisions on each side or only one if using smaller fishes. Season with salt and rub chilli powder all over.
- Mince garlic and ginger
- Heat wok and pour in enough oil to sear fish. When oil is heated, sear each side over high heat until nicely browned but only half cooked. Remove to a plate and set aside.
- Discard some of the oil leaving a little behind and add sesame oil. Saute garlic and ginger in the heated oils until aromatic.
- Pour in 300ml water and bring to boil. Add bean paste, cubed mangoes, bring to boil, cover and simmer over low heat for 3-4 minutes.
- Add fish, green onions, cornflour mixture and cook over high heat until fish is just cooked and sauce thickened. Season to taste.
- Transfer to a serving platter, garnish with green onion and serve hot with rice.