Title: If'n Yu Ain't Gonna Eat Meat with Your Chile's:
Categories: Fish Fruit Spice Chile
Yield: 1 Servings

10		Serrano Chile's- i'll be
		Using Habs soon as i can
2	lg	Fresh pineapples
1		Lime
1		Mango-green-hard-- these are
		Hard to find
1/2	ts	Mace-the spice not the
		Spray
1		2 inch sq. piece of
		Galangal-Ginger will do
1		Clove garlic -i use more but
		Then i like the stinking
		Rose
1/2	c	Passion fruit juice -no
		Seeds
1	c	Peanut oil
1 1/2		Kilo's/3 lbs fish boned
		Cubed 1&1/2 inch cubes
6		Shallots/spring
		Onions/scallions - its the
		Long thin version not the
		Bulbs
1		Handful Cilantro
1	c	Rice flour
		Salt And Pepper as required
		I use lots

Cut Pineapples in half scoop out pulp, chop and reserve in large bowl reserve shells.... grate 1/2 mango cube rest put in bowl, zest lime add,seed Chile's chop add finely chop galangal/ginger and garlic,add- add passion fruit juice and mace -chill for 4 hours. Place pineapple shells in medium oven 30 minutes wrapping alfoil around leaves -drain and add to salsa -see below Dry fish well then place in plastic bag with rice flour ~shake well several times ....... cook in oil briefly once ,drain then shake in rice flour again and cook once more --drain ~keep warm. drain salsa -reduce -reserve, mix fish with salsa chop Cilantro and scallions add, place in pineapple shells -drizzle reduced salsa over flash under griller 2 minutes -- Squezze lime juice over and serve.

serve with long grain white rice -brown rice if'n you need roughage Snow peas -blanched only -1 minute corn cut off the cob blanched only also-1 minute

Where does this come from? Noueveau OZtralasian melange - Apologies to Frank Herbert DUNE

From: Lukasz Date: 08 Oct 97 Chile-Heads List Ä

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