Fried Fish Fillet with Mango Kerabu

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These delightful morsels comprise tangy and appetising mango kerabu on top of golden fried fish fillets sitting on a rounds of Mission Garlic Wraps. For the truly health-conscious, rub the fish pieces with turmeric powder and grill instead of deep-frying.

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Ingredients

3 Mission Garlic Wraps
200 g lemon sole fillet, cut into 5 cm square pieces
¼ tsp salt
1/8 tsp ground white pepper
½ egg, slightly beaten
300 ml cooking oil
40 g plain flour
40 g cornflour

Mango Sauce

2½ tbsp Maltrose syrup
2½ tbsp honey
1½ tbsp light soy sauce
2½ tbsp kasturi lime juice
2½ tbsp mango cordial
1¼ tbsp sugar
½ tsp salt
½ tsp cornflour

 Salad

75 g half-ripe mango, coarsely grated
½ stalk torch ginger bud, thinly sliced
2 pcs young kaffir lime leaves, thinly sliced
1 red chili, thinly sliced
2 bird’s eye chilies, thinly sliced
1 small stalk lemongrass, thinly sliced
40 g carrot, peeled and finely grated
50 g shallots, peeled and thinly sliced
Salt to taste (optional)
Sugar to taste (optional)

Instructions

  1. Cut wraps into 5 cm circles using a round cutter. Brush the tops with melted butter and arrange on a baking tray lined with parchment paper. Bake in a preheated oven at 160oC for 10 to 12 minutes or until crisp.
  2. Marinate the lemon sole with salt, pepper and egg for 10 minutes.
  3. Prepare mango sauce in a saucepan. Cook all ingredients for mango sauce over low heat until sugar dissolves. Remove from heat and set aside.
  4. Heat oil in a wok. In the meantime, mix together flour and cornflour. Coat marinated fish fillet with flour mixture. Deep-fry the fish fillets until golden brown. Dish out and place fish on a serving plate.
  5. To prepare kerabu, combine all ingredients in a bowl. Mix in 5 tbsp mango sauce. Season with salt and sugar.
  6. Arrange 1 piece of fish fillet on each circle and top with mango kerabu. Serve immediately.

Cut each wrap immediately after taking it out from the wrapper.

Extra mango sauce can be refrigerated and kept for future use.

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Fried Fish Fillet with Mango Kerabu

These delightful morsels comprise tangy and appetising mango kerabu on top of golden fried fish fillets sitting on a rounds of Mission Garlic Wraps. For the truly health-conscious, rub the fish pieces with turmeric powder and grill instead of deep-frying.

 Preparation Time: Total time: Serves 2 Ingredients: 3 Mission Garlic Wraps
200 g lemon sole fillet, cut into 5 cm square pieces
¼ tsp salt
1/8 tsp ground white pepper
½ egg, slightly beaten
300 ml cooking oil
40 g plain flour
40 g cornflour Mango Sauce 2½ tbsp Maltrose syrup
2½ tbsp honey
1½ tbsp light soy sauce
2½ tbsp kasturi lime juice
2½ tbsp mango cordial
1¼ tbsp sugar
½ tsp salt
½ tsp cornflour  Salad 75 g half-ripe mango, coarsely grated
½ stalk torch ginger bud, thinly sliced
2 pcs young kaffir lime leaves, thinly sliced
1 red chili, thinly sliced
2 bird’s eye chilies, thinly sliced
1 small stalk lemongrass, thinly sliced
40 g carrot, peeled and finely grated
50 g shallots, peeled and thinly sliced
Salt to taste (optional)
Sugar to taste (optional) Instructions:
  1. Cut wraps into 5 cm circles using a round cutter. Brush the tops with melted butter and arrange on a baking tray lined with parchment paper. Bake in a preheated oven at 160oC for 10 to 12 minutes or until crisp.
  2. Marinate the lemon sole with salt, pepper and egg for 10 minutes.
  3. Prepare mango sauce in a saucepan. Cook all ingredients for mango sauce over low heat until sugar dissolves. Remove from heat and set aside.
  4. Heat oil in a wok. In the meantime, mix together flour and cornflour. Coat marinated fish fillet with flour mixture. Deep-fry the fish fillets until golden brown. Dish out and place fish on a serving plate.
  5. To prepare kerabu, combine all ingredients in a bowl. Mix in 5 tbsp mango sauce. Season with salt and sugar.
  6. Arrange 1 piece of fish fillet on each circle and top with mango kerabu. Serve immediately.
/10 from 200 users.