| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Seafood | 1 | Servings | ||
INGREDIENTS
| 10 | Serrano Chile's; i'll be using Habs soon as i can | |
| 2 | lg | Fresh pineapples |
| 1 | Lime | |
| 1 | Mango; green, hard, these are hard to find | |
| 1/2 | ts | Mace; the spice not the spray |
| 1 | 2-inch sq. piece of Galangal, Ginger will do | |
| 1 | Clove garlic -i use more but then i like the stinking rose | |
| 1/2 | c | Passion fruit juice -no seeds |
| 1 | c | Peanut oil |
| 3 | lb | Fish; boned, cubed 1-1/2 inch cubes |
| 6 | Shallots; spring onions or scallions, its the long thin version not the bulbs | |
| 1 | Handful Cilantro | |
| 1 | c | Rice flour |
| Salt And Pepper as required i use lots |
INSTRUCTIONS
NOTE: This recipe had no title! I just kinda guessed at this -- Glen ~ - Cut Pineapples in half scoop out pulp, chop and reserve in large bowl reserve shells.... grate 1/2 mango cube rest put in bowl, zest lime add,seed Chile's chop add finely chop galangal/ginger and garlic,add- add passion fruit juice and mace -chill for 4 hours. Place pineapple shells in medium oven 30 minutes wrapping alfoil around leaves -drain and add to salsa -see below Dry fish well then place in plastic bag with rice flour ~shake well several times ....... cook in oil briefly once ,drain then shake in rice flour again and cook once more --drain -keep warm. drain salsa -reduce -reserve, mix fish with salsa chop Cilantro and scallions add, place in pineapple shells -drizzle reduced salsa over flash under griller 2 minutes -- Squezze lime juice over and serve. - - serve with long grain white rice -brown rice if'n you need roughage Snow peas -blanched only -1 minute corn cut off the cob blanched only also-1 minute Posted to CHILE-HEADS DIGEST V4 #153 by lukasz <lukasz@midcoast.com.au> on Oct 08, 1997
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