| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood |
|
Sainsbury’s, Sainsbury12 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
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 |
pk |
Fresh mint; leaves only roughly |
|
|
; chopped |
| 175 |
ml |
Vegetable oil; (6 floz) |
| 2 |
ts |
Fish sauce; (2 to 3) |
INSTRUCTIONS
FOR THE PASTE
FOR THE DRESSING
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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