Fresh and abundant with flavour and the zing in this dish is superb!
Take a large non-stick Teflon pan and place on relatively high heat, drizzle on a little olive oil.
Season skin of fish and place fish skin side down in a pan for five minutes.
Initially when you put the fish in the pan, hold down with a wooden spatula for a minute so the fish doesn’t curl up.
Turn fish over and cook for a further five minutes.
Turn fish back over to skin side down, lower heat, pour off any excess oil and leave for another five minutes while you toss the salad and the skin goes really crispy.
In a large stainless steel bowl or similar add the green mango, chilli, coriander and cherry tomatoes, give it a good dose of palm sugar dressing, divide onto 4 plates and place a piece of crispy skin coral trout on top and serve with ½ lime (optional).
Dressing for Salad:
Grate of chop palm sugar into a small stainless stell saucepan – add tamarind paste, water and bring to a gentle simmer.
Strain and allow to cool.
Once cool, add lime juice and fish sauce.
Taste and adjust to palate if need be.
Any dressing left over – put in a jar and refrigerate for up to 4 weeks.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 5h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 5h ago