Procedures:
------------------------------FOR THE DRESSING------------------------------
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)
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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