Dorado with mango purée and coconut foam – Food & Home Magazine
Dorado fillets paired with creamy mango purée and fluffy coconut foam for a tropical twist. Perfect for special occasions or when craving something exotic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
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
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