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