June 25, 2020

Fish with OKAZU are one of our absolute favourites! The flavours mesh so well together. In this particular recipe, we added a mango-orange relish with roasted red peppers to crispy fried fish with curry OKAZU. The sweetness of the mangoes and oranges, the smokiness of the roasted red peppers, crispiness of the fish and aromas of the chili miso all together create a wonderfully satisfying dish! To make things better, this easy recipe only takes 30 minutes to throw together! 


Servings: 2
Cooking Time: 30 minutes

1 small mango, peeled and cut into approx. 1cm pieces
1 navel orange, peeled, sectioned, then cut into small pieces
1/4 cup roasted red pepper, cut into 2cm pieces
1 green onion, rinsed, trimmed, and cut into thin slivers
1 lime
3tbsp orange juice
2 red snapper(tilapia, or other white fish) filets
1/2 tsp cardamon
1/4 cup all purpose flour
2 tsp. butter
1-2 tsp. Curry OKAZU

1. To make the mango-orange relish, combine the mango, orange, roasted red pepper, orange juice, 1 tbsp. lime juice, and the green onions in a mixing bowl. Cover and chill until serving time.

2. Sprinkle the cardamon and the flour in a shallow dish or onto a sheet of parchment paper and mix until well combined. Coat all sides of each fish fillet in the flour mixture, then shake off the excess.

3. Melt the butter in a large, nonstick pan over medium-high heat. Add the fish fillets to the pan and cook until they flake easily with a fork and are golden, approx. 4 minutes per side. Place the cooked fish on paper towels to absorb excess oil.

4. Add the orange-mango relish to the plate along with the fish. Top the fish with 1-2 tsp. of Curry OKAZU. Serve with a salad and a grain like rice or quinoa.

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