Mango
Chili
Fish
and
Carrots
from Pulo Cuisine
4xpeople
Preparation 15 mins
Cooking 15 mins

Ingredients

  • 4 – 6 thin white fish fillets
  • 3 carrots, peeled and cut in to thin matchsticks
  • 1 cup Pulo Cuisine Mango Chili Marinade
  • 3 tablespoons butter
  • 2 spring onions, thinly sliced

Steps

  1. Marinate fish in Pulo Cuisine Mango Chili Marinade for 10 minutes, keeping aside 2 tablespoons of marinade for the carrots.
  2. Heat frypan over medium heat. Add 2 tablespoons butter and the fish. Lightly fry fish for approximately 5 minutes per side, until opaque in the centre. Transfer to plates.
  3. Add remaining butter to frypan, and the carrots. Stir fry for approximately 5 minutes, adding reserved 2 tablespoons marinade to carrots halfway through.
  4. Mound carrots on top of fish, top with spring onion and serve.
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