Chicken and Vegetable Stir Fry with Hoisin Sauce
Quick and simple, this dish can be experimented with by the addition of garlic, chilli paste or ging...
600g flathead fillets
1 lime, juiced
1 Tbs extra virgin olive oil
Small handful of coriander, washed, dried and roughly torn
1 tsp of freshly chopped green chilli
Pinch of salt
1 ripe mango, skin removed and roughly diced
2 tsp of chopped jalapeno chilli (or normal chilli)
1 handful of coriander, washed, dried and roughly chopped
2 Tbs lime juice
8 corn tortillas
2 handfuls of shredded lettuce
2 tomatoes, washed and diced
2 small handfuls of picked coriander, washed and air dried
To marinate the fish, combine all of the ingredients in a mixing bowl except the fish, stir to combine and then add the fish into the marinade and allow to marinate for at least 20 minutes at room temperature.
Once marinated, grill the fish over a high heat on both sides, once cooked allow to rest for a moment and prepare the remainder of the ingredients.
To make the mango salsa, combine the mango, chilli, coriander and the lime juice and stir to combine.
Warm the tortillas in a pan over a medium heat until warm, alternatively this can be done in the oven by wrapping the tortillas in aluminium foil and gently heating them until soft and pliable.
Serve everything individually in separate bowls on the table to allow guests to put them together themselves, however if you wish to assemble them, it’s a simple process of scattering the cooked fish over the warm tortillas followed by the lettuce, diced tomatoes, coriander and a dollop of the mango salsa.
Credits: Tobie Puttock for Australian Regional Food's Mango Campaign