Herb Crusted Lapu-Lapu with Pineapple Mango Sauce Recipe

Ingredients:

 

2 pc.Large Lapu-lapu fillet

1 cup Cornstarch

Fennel leaves

AJI-SHIO Pepper Plus

Vegetable Oil

Pineapple Mango

 

Sauce:

1 canPineapple Crushed

2 pcs. Not so ripe mangoes

1 pc. Lime

 

Rice:

1 cup Long grain rice (cooked)

Chopped mint

Chopped parsley

Cooking Procedure:

For Lapu-Lapu:

1. Mix Cornstarch, salt, pepper, fennel leaves.Then coat Lapu-Lapu with cornstarch mixture.-Heat pan and add in vegetable oil,then fry lapu-lapu fillet till golden brown.   
2. For Pineapple mango

Sauce:

1. Chop mangoes into cubes and add to blender.-Mix in crushed pineapples and puree some more.
2. Place in pan and heat the sauce.-Finish with lime, salt and pepper.   

 

For rice:

1. Toss all ingredients in a bowl and season with salt and pepper.

Bengali Fish Curry Recipe

Ingredients:

4 tablespoon oil

500 grams white fish fillet

1/2 teaspoon cumin

teaspoon fenugreek

teaspoon fennel seeds

teaspoon mustard seeds

AJI-NO-MOTO® Umami Seasoning

3 tablespoon ginger paste

2 tablespoon garlic paste

3 tablespoon red/green chili paste

1 teaspoon turmeric

3 tablespoon mustard seeds, ground

1 cup water

1 teaspoon salt

        

         

Cooking Procedure:

1. Heat half oil and fry fish slices. Drain and set aside with oil and juice.

2.  In a large saucepan or wok, heat remaining oil and fry cumin, fenugreek, mustard seeds, and fennel seeds until aromatic.

3. Add the rest of ingredients except for the fish and fry for 5 minutes stirring often. Season with AJI-NO-MOTO® Umami Seasoning.

4. Once sauce bubbles add fish slowly and simmer for a few minutes to absorb the flavor.