#slider1 #slider2 #slider3 #slider4 #slider5 #slider6 #slider7 #slider8 #slider9 #slider10
12 December 2012,23:09 by

Posted in

Rate this Article:

 Print Hits: 1,589


Serves :

Preparation Time :
45 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Cut the French loaf , Slice lengthways, and then cut into thick fingers.
  • Preheat the oven to 180°C / 350°F / gas 4.
  • Place the bread on a baking sheet and leave to dry in the oven for about 10 -12 minutes.
  • Preheat the grill or light the barbecue and allow the embers to settle.
  • Cleave the fish deeply on both sides and moisten with oil. Grill or cook the fish on the barbecue for at least 5 minutes, turn once.
  • Peel the mango and cut in half, discard the stone. Thinly slice one half in a food processor.
  • Add to the mango with the chili, lime juice finely grated ginger and coriander. Process until smooth. Adjust to a pouring consistency with water.
  • Place the fish on the washed spinach and pak choi leaves in serving plates .
  • Spoon on the mango dressing and Garnish with the reserved mango slices and the tomato halves.
  • Serve with the fingers of crisp French bread.


  • 1 French loaf
  • 4 red fish, black bream or porgy, each about 275 gram
  • 1 tablespoon Cooking oil
  • 1 mango
  • ½ in fresh root ginger
  • 1 fresh red chili, seeded and finely chopped
  • 2 tablespoon lime juice
  • 2 tablespoon chopped fresh coriander
  • 180 grams young spinach
  • 150 grams pak choi ( Chinese white cabbage )
  • 180 grams cherry tomatoes, halved

What's new @ lekhafoods.com

Review www.lekhafoods.com on alexa.com
 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)


©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA