Summary

Ingredients

• 1 mango (s)
• 1 chilli pepper (s), green
• 2 shallot (s)
• 1 clove garlic
• 150 ml fish stock
• 1 teaspoon curry powder
• 4 pollack fillet (s)
• 1 lime (s), organic
• 2 tablespoons oil
• 150 g cream
• 0.5 ½ bunch basil

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Instructions

1. Peel the mango and dice the pulp. Remove the style of the chilli pepper and chop the pod including the kernels. Peel and finely chop shallots and garlic.
2. Put the mango cubes with the chopped chilli pepper, shallots, garlic, fish stock and curry powder in a saucepan and heat up. Then add salt and simmer gently over medium heat for about 10 minutes.
3. If the fish fillet has bones, pluck them out with tweezers. Wash the lime with hot water and rub its peel, squeeze out the juice. Drizzle the lime juice over the fish and season with salt.
4. Preheat the plates in the oven at 80-100 degrees for at least 10 minutes.
5. Mix the mango mixture well in the blender or with the hand blender, then pass through a sieve. Pour back into the saucepan and stir in the cream, then reheat well. Finely chop the basil leaves and mix with the sauce with the lime zest. Season to taste with salt
6. At the same time, heat the oil in a large pan and fry the fish fillets over medium heat for about 4 minutes on each side.
7. Arrange the fish together with the mango sauce on the preheated plates.
8. Basmati rice goes well with it. Also tastes great with redfish or pangasius.