| 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)
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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