After an amazing meal at Hunky Dory in South Melbourne about a week ago, I decided I would try and replicate their Caribbean grilled fish, which was served with a mango, onion and coriander salsa and brown rice.
The mango salsa can be kept in a jar in the fridge for later use.
Salsa
Ingredients
- 425g mango slices, drained, reserve juice (you can use fresh mango if you wish)
- 410g pineapple pieces, drained, reserve juice
- 1 red onion, finely diced
- handful of coriander
- 1 tsp sugar
Method
- Heat pan with a little oil and add onion.
- Saute onions on medium heat, gradually add some of the reserved mango and pineapple liquid. Add sugar if required.
- Allow liquid to boil and reduce. Continue adding liquid and reducing until onions soften and mixture starts to form a jam-like consistency. Transfer onion mixture to boil and refrigerate until cool.
- Chop mango slices, pineapple and coriander to a food processor. Transfer to bowl.
- Remove onions from fridge, add to mango mixture, combine well.
Rice
Ingredients
- 1 cup rice
- 1.5 cup water (amount of water will vary with the type of rice used)
- 1/2 tsp chicken stock paste, or quarter stock cube (or replace 1 cup water with 1 cup stock)
- 4 stalks of coriander root, finely chopped
- 1 clove garlic, finely chopped or minced
Method
- Dissolve chicken stock paste into water. Add coriander and garlic to liquid and mix with rice.
- Cook rice in rice cooker (or whichever method you prefer).
Salmon
Ingredients
- 280g salmon fillets
- Sea salt
- Olive oil
Method
- Coat salmon in olive oil, then sprinkle with sea salt (particularly over the skin).
- Heat pan, add salmon skin side down. Leave for a few mins until salmon is half cooked.
- Flip salmon, cook until almost cooked through, remove from heat (the residual heat will continue to cook the fish).
To assemble, place rice on plate, top with fish and spoon over some salsa.
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| crispy skin salmon, mango salsa, rice |
