Fish with Green Mango Sauce
|Water||2 Fluid Ounce (1/4 Cup / 60 Milliliter)|
|Firm fish fillets/Cutlets||24 Ounce (4 In Number, 6 Ounce Each)|
|Shredded fresh ginger||1 Tablespoon|
|Kaffir lime leaves||2 , shredded|
|For green mango sauce|
|Green mango||1⁄2 Small, flesh grated (Unripe One)|
|Shallots||3 , chopped (Red / Golden)|
|Fresh red chilies||2 , sliced|
|Brown sugar||1 Tablespoon|
|Thai fish sauce||1 Tablespoon (Nam Pla)|
|Garlic||3 Clove (15 gm), sliced|
1. Place a fish fillet or cutlet in the centre of each banana leaf. Top fish with a little each of the garlic, ginger and lime leaves, then fold over banana leaves to enclose. Place parcels over a charcoal barbecue or bake in the oven for 15-20 minutes or until fish flakes when tested with a fork.
2. To make sauce, place mango, shallots, chillies, sugar, water and fish sauce in a saucepan and cook, stirring, over a low heat for 4-5 minutes or until sauce is heated through.
3. To serve, place parcels on serving plates, cut open to expose fish and serve with sauce.