Fish Fillet with Spicy Mango Sauce

So we have one cream dory fish fillet that is seating in the fridge for like 2 weeks now. And I am really tired of just searing and steaming the cream dory fillet. I saw the mangoes that my Mommy bought last week, so I thought might as well use it.

I tried dredging the cream dory with a coating of flour and some spices, then creating a mango base sauce for it. It turned out nice and edible, hehehe.. I liked how it turned out, but my husband is really not a fan of sweet and sour or sweet and spicy dishes, so it' s just so so for him.

Anyways, here's the recipe for my Fish Fillet with Spicy Mango Sauce. Go ahead and try it!

Ingredients:

1 Cream Dory fish fillet or any white fish fillet

Pinch of salt and white pepper

1 cup All purpose flour

1/4 tsp Spanish Paprika

1/4 tsp Cayenne Pepper

1 tsp Dried Chili Flakes

2 cups oil for deep frying

For the sauce:

1 Fresh Ripe Mango

1/2 cup rum

1 tbsp granulated white sugar

1 tbsp honey
1/4 cup water
1 tbsp cornstarch

Directions:

1. Let your cream dory outside the fridge for about an hour or until thawed. Slice it about 1 inch think.

2. Sprinkle salt and white pepper on the fish fillet. Let it sit for about 10 mins.

3. For the coating: In a medium bowl, sift and mix together the flour, pinch of salt and white pepper, cayenne pepper, and Spanish paprika.

4.  Dump in your fish fillet and coat them evenly. Put it in the fridge for about 15 minutes, this will let the flour to stick into your fish fillet and make your fish fillets crunchy after deep frying it.

5. While waiting for your fish fillet and coating to marry, prepare your ingredients for the sauce. Slice, peel and dice your ripe mango about 1/2 inch.

6. Get your fish fillet from the fridge and throw them out the window. Just kidding! On a deep pan, put in your oil and heat at at about 175 degrees Celsius.

7. Deep fry the fish fillets until golden brown. Take them out of the pan and place them over paper towels to drain out the excess oil.

8. For the sauce, using a medium sauce pan combine mangoes, red chili flakes, and rum. Turn on the flame and flambe the mangoes until all the alcohol is gone and the rum reduced to about a quarter of its original quantity. Put in the sugar, honey, and water. Bring it to boil and smash the mangoes to pure it.

9. Once the sauce is boiling, mix the cornstarch with 1 tbsp of water and put half of it in the mixture. Add a little bit of the cornstarch slurry until you reach your desired consistency. Once the sauce thickens, turn of the fire.

10. Put your deep fried fish fillet in the sauce and mix them up together. Be sure to coat them well and evenly. Serve it while it's hot.
You may also serve the sauce on the side.

Dig in!