Thread: Original Recipes By Tango

"Spangled Frypan Snapper and Tango Sauce"
This is a healthy piquant dish based on plain rice or brown rice with the fish stirred through to make a delicious meal.
You can serve the fish itself on a platter if eating it with a salad or chips etc!
Great crowd pleaser at dinner parties.

1 Small Spangled Snapper or similar fish
2 Shallots (Purple onions small)sliced thin
5 Tbspn Peanut Oil
Tbspn garlic minced/diced
1 tbspn Ginger diced/minced (pickled is fine)
1/2 cup either Tamarind/lemon/lime
1Tbspn either Honey/sugar
Optional
Chilli
Herbs-coriander or green onion finely sliced

Heat your wok or Fry pan to moderate, add Peanut oil and lower towel dried fish into it.
Jiggle to prevent sticking. Fry and turn when golden. Remove to paper towel when golden, let sit.
Pour out oil leaving a tablespoon, add shallots and garlic and fry gently until soft and translucent, add ginger and a minute later add Tamarind liquid/lemon/lime juice, stir and add honey/sugar. Wen bubbling and mixed, take off heat.
Use knife to run along spine of fish and lift flesh away from bones and lay on bowl of rice. Pour sauce over, break up and stir in.
Add sliced spring onion or coriander of you have it.
Bon Appetite!
Tango
ps, if you try it PLEASE comment!

Tang how's about a beef/lamb or pork dish please