Crispy crumbed fish with mango coriander salsa
20/8/2005
Serves 4
Ingredients
| 4 | Fish fillets, skinned and boned |
| ½ cup | Mango chutney |
| 1 cup | Panko breadcrumbs |
| 1 tbsp | Poppy seeds |
| 425 g | Mangoes, slices |
| 1 stalk | Lemon grass |
| 2 | Spring onions |
| ½ cup | Fresh coriander, chopped |
| 2 tbsp | Oil |
Directions
- Place fish on a chopping board and spread each fillet with mango chutney. Mix panko crumbs with poppy seeds. Coat fish in breadcrumb mixture.
- Chill until ready to cook. Drain mango slices and chop finely. Remove outer husk from lemon grass and chop lemon grass finely. Wash spring onions and chop finely.
- Mix mango, lemon grass, spring onions and coriander together. Heat oil in a frying pan and cook fish on both sides until golden. Serve with mango and coriander salsa.
Wine Match
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