This recipe is a show stopper. It elicits wonderful sounds from your guests as they tuck into the fish and mango cubes in a tasty piquant sauce. The green and yellow of the salsa pretties it up while adding another layer of taste. It can all be prepared ahead of time and popped into the oven while drinks and appetizers are served. I use 2 Tablespoons of the Thai red curry paste so it is nice and spicy but if you prefer a milder taste, just use one.
Thai Fish with Avocado Mango Salsa
Serves 4
Ingredients for the Fish :
- 3 Tbl. Teriyaki Sauce
- 1 to 2 Tbl. Thai red curry paste
- 2 Tbl. palm sugar, grated
- 8 lime leaves, left whole
- 4 tsp. coriander leaves, chopped
- 4 tsp. chives, chopped
- 2 mangos, cut into 1 cm cubes
- 4 fish filets, cleaned ( I also use tengirri steaks )
- a handful of rucola (or rocket) leaves, washed and dried
In a bowl mix together the Teriyaki sauce, Thai red curry paste, palm sugar, lime leaves, 2 tsp. of the chopped coriander leaf, and 2 tsp. of the chopped chives.
Add the mango cubes and carefully toss until they are well coated. Now add the fish and turn to coat well with the sauce. Put the fish in a glass or ceramic baking dish pouring the sauce over all. Cover with aluminum foil and put in the fridge for at least one hour.
While the fish is marinating make the mango and avocado salsa.
Directions of Avocado Salsa:
Mix all the ingredients for the salsa together and store in a covered bowl in the refrigerator until ready to serve.
Preheat the oven to 300 degrees F. Take the container with the fish out of the fridge and let stand for at least 20 minutes so it won’t be so cold when you put it in the oven.
When the oven is hot put the fish in and bake for 15 minutes. Then remove the aluminum foil and bake uncovered for another 10 minutes or until the fish is cooked through.
To serve put a bed of rucola on a serving plate and lay the fish on top of the rucola. Pour the sauce over all. Garnish with the remaining 2 tsp. chopped coriander leaves and 2 tsp. chopped chives.
Serve the avocado mango salsa on the side - putting a spoonful or two with each serving.
“Koh hai cha-roen ar-harn!” - that’s Selamat Makan in Thai!
Indonesian Version:
Ikan dengan Salsa Mangga
Bahan-bahan :
- 3 tbl. saos triyaki
- 2 tbl. pasta kare merah
- 2 tbl. gula merah diparut
- 8 lembar daun jeruk
- 4 tsp. daun ketumbar dipotong sedang
- 4 tsp daun bawang dipotong sedang
- 2 mangga dipotong sedang bentuk kotak
- 4 ekor ikan yang sudah bersih (ikan tenggiri)
- 1 genggam daun rukola atau daun sawi yang sudah bersih
Bahan untuk salsa :
- 4 siung bawang merah dipotong halus
- 2 tbl. daun ketumbar dipotong halus
- 1 biji mangga dipotong kotak kecil
-2 tbl. minyak olive
- 1 apokat potong kecil bentuk kotak
- 2 jeruk nipis dijus
- 1 tsp garam
- 1/2 tsp merica
Cara Membuat ikan:
Panaskan oven 300 derajat F. Campur saos teriyaki sama pasta kare merah, gula merah, daun jeruk, 2 tsp daun ketumbar dan 2 tsp daun bawang. Tambahkan mangga aduk pelan sampai semua tercampur bagus. Masukkan ikan aduk pelan sampai ikan terendam saos teriyaki, masukkan dalam kulkas, biarkan 1 sampai 2 jam. Balik ikan setiap 1 jam. Sementara ini dalam kulkas kita bisa bikin salsa.
Campur semua bahan salsa kemudian taruh di kulkas sampai siap dipakai.
Keluarkan ikan dari saos, taruh ikan satu persatu di tempat wadah kaca untuk dioven, masukkan saos diatas ikan, tutup pakai kertas aluminium. Masukkan ikan dalam oven, oven selama 15 menit. kemudian keluarkan ikan sebentar , buka tutup aluminium, oven kembali 10 menit lagi.
Untuk menyajikan, diatas piring yang bagus, taruh 1 genggam daun rukola atau daun sawi kemudian taruh ikan di atasnya. Di atas ikan taruh saosnya kemudian taburi sisa daun ketumbar dan daun bawang.
Masukkan saos salsa di dalam tempat bagus dan taruh disamping ikan.
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