Ingredients
(for 2 servings):
Filet of hoki:
- 2 fillets of hoki (about 150-180 g each)
- 1 tbsp olive oil
- salt, pepper
- lime or lemon juice
Chili-mango sauce:
- 1 ripe mango (peeled, chopped)
- 1 small chili pepper (seedless)
- 1 teaspoon lime juice
- 1 teaspoon honey
- pinch of salt
Mango salsa:
- 1/2 mango (cut into small cubes)
- 1/4 red onion (finely chopped)
- 1/2 chili pepper (finely chopped)
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
Carrot salad (ribbons):
- 2 carrots (cut into thin ribbons with a vegetable peeler)
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey
- pinch of chilli flakes
- 1 teaspoon roasted sesame seeds
- fresh cilantro (chopped)
Asian-style fillet of hoki with
Preparation
- Season hoki fillets with salt, pepper and drizzle with olive oil and lime.
- Bake in oven preheated to 180°C for 12-15 minutes.
- Blend all ingredients with a blender to a smooth sauce. Press the sauce through a fine strainer. If necessary, add water until desired consistency. Season to taste.
- Mix all salsa ingredients and set aside for a few minutes. In a bowl, combine sesame oil, soy sauce, rice vinegar, honey and chilies. Add carrots in ribbons, mix gently. Sprinkle with sesame seeds and fresh cilantro just before serving.
- Spread the chili-mango sauce on a plate, arrange a portion of carrot salad, then a filet of hoki.
- Add a spoonful of mango salsa on top and sprinkle with fresh cilantro.
Tip: The dish will work great as a light lunch or dinner. For a more filling version, serve with a jasmine rice.