Ingredients:

• 2 x 70 g – fillet of hammour
• 50 g – green bell pepper, peeled and seeded
• 50 g – yellow bell pepper, peeled and seeded
• 50 g – red bell pepper, peeled and seeded
• 10 g – cellophane noodles
• 10 g – white pepper
• 10 g – black pepper
• 10 g – Red Chilli powder
• 5 g – salt
• 20 g – paprika powder
• 20 g – curried Mango sauce
• Olive oil
• For Mango Sauce:
• 50 g – Mango puree
• 50 ml – Cream
• 10 g – curry powder
• yellow color powder
• 5 g – salt

Method:

1. Mix together all the powdered seasonings.
2. Coat the raw fish.
3. Heat the olive oil in a heavy pan over high heat.
4. Cook the fish in a sizzling hot pan on either side.
5. Finish cooking in the oven.
6. Finely chop the bell peppers and saute until lightly caramelized for about 10 minutes.
7. Prepare the cellophane noodles as per instructions on the packet.
8. Combine all the sauce ingredients in a small pot and bring to the boil.
9. Cook until the sauce has reduced slightly and is sticky in consistency.
10. Serve the fish on the noodles and top with the mango sauce.