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CATEGORY CUISINE TAG YIELD
Vegetables, Seafood 1 Servings

INGREDIENTS

4 T Cider vinegar
2 Limes, zest and juice
1 Inch ginger, peeled and
finely
chopped
2 Cloves garlic, chopped
1 Red chilli, stalk removed
2 Mangoes, peeled and stoned
1/2 Fresh bunch coriander, with
stalks and
roots well washed
roughly chopped
2 Fresh mint, leaves only
roughly
chopped
175 Vegetable oil, 6 floz
2 t Fish sauce, 2 to 3

INSTRUCTIONS

For the paste: In a liquidiser, place the first five ingredients and
blitz on full power for approximately 3-4 minutes.  Cut the mangoes
into small pieces, add this with the coriander and  mint to the
liquidiser and blend for a further 30-40 seconds, adding  the oil to
form a smooth paste.  Season with fish sauce and refrigerate until
required.  Notes This sauce will keep for approximately 4-5 days in the
fridge.It will go well with almost any type of cooked fish.  Converted
by MC_Buster.  NOTES : A truly stunning combination of flavours that
will transform  any steamed, grilled, poached or pan-fried fish.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 173
Calories From Fat: 32
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 1421.1mg
Potassium: 1404.7mg
Carbohydrates: 24g
Fiber: 16.4g
Sugar: 2.6g
Protein: 18.1g


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