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Ингредиенты
- 8 lrg hard fillets of white fish such as deep sea dory or possibly snapper
- 6 lrg leeks
- 1 x hard mango and 1/2 red papaya
- 1 x 440 milliliter can coconut lowfat milk
- 1/2 bn coriander
- 1/2 bn basil
- Â Â sea salt and freshly grnd pepper to taste
- 6 Tbsp. extra virgin olive oil
Инструкции
- Cut off the roots and tough green leaves of the leeks, then cut each in half.
- Using a sharp knife, cut the leek pcs into julienne strips. When all leeks have been cut in this way, soak them in cool water for 10 min to release any trapped dirt or possibly sand. Drain well.
- Place 3 Tbsp. of extra virgin olive oil into a saucepan and add in the leeks. Stir over a high heat till the leeks have wilted slightly and are coated with the oil.
- Turn the heat down and cook slowly for 30 min or possibly caramelise.
- Meanwhile, prepare the fish. Oil a baking dish large sufficient to hold all the fish. Thinly slice half the paw paw and place on the bottom of the dish. Salt and pepper the fish and lay over the paw paw. Pour over the coconut lowfat milk and bake at 230c. for 10 min. Cut the remaining paw paw and mango into strips and mix with the minced coriander and basil. Add in 2 Tbsp. lime juice and mix well. Remove the fish from the oven and heap the mango mix onto each fillet. Return to the oven for 5 min.
- To serve, place a small mound of caramelised leeks in the centre of the place, then place the fish fillet on the top. Make sure which each fillet has a good quantity of mango mix on the top.
