Dorado with mango purée and coconut foam – Food & Home Magazine

Ingredients

• <h3>Coconut foam</h3>
• 1 x 400g tin coconut cream
• 1 stalk lemon grass
• 15ml (1 tbsp) fresh basil
• 15ml (1 tbsp) fresh coriander
• zest and juice of 1 lime,
• 2,5ml (½ tsp) sugar
• fish sauce, to taste
• <h3>Mango purée</h3>
• 2 ripe or tinned mangoes, chopped
• 1 red chilli, seeded
• 1 sprig fresh coriander
• 5ml (1 tsp) sugar
• 5ml (1 tsp) white balsamic
• salt and freshly ground black pepper, to taste
• a squeeze of fresh lime juice
• 12 asparagus spears
• 45ml (3 tbsp) olive oil
• 4 x 200g portions dorado fillet
• dried mango, thinly sliced, to serve