Crispy crumbed fish with mango coriander salsa
|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|
|½ cup||Fresh coriander, chopped|
- 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.
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