4 x 180 gram pieces king snapper
½ litre fish stock (see ingredients and method below)
Mango and Coriander Salsa (see ingredients and method below)
300 grams fish bones and offcuts
1 leek, chopped
4 springs fresh dill
1 corn cob
4 sprigs fresh parsley
1 fennel bulb
Mango and Coriander Salsa
Zest of ½ lime
Zest of ½ lemon
3 sprigs coriander, finely chopped
Juice of 1 lime
Pinch sea salt and black pepper
2 tablespoons organic maple syrup
1 mango, sliced thinly
1 lime, peeled, pith removed and cut into small segments
Prepare fish stock by putting the above listed ingredients in a large saucepan with 3 litres of water and bring to the boil.
Reduce the heat, cover the pan and leave to simmer for 20 minutes.
Strain through a fine sieve and allow to cool. Skim the surface before using. (Makes enough for 3 litres however you only need to use ½ litre for this recipe. Remaining stock is good to use for 2-3 days kept in the fridge).
Whilst the fish stock is simmering you can prepare the mango and coriander salsa by combining all the salsa ingredients in a bowl (expect the mango), cover and refrigerate for 30 minutes.
Once your fish stock is complete you may place the fish on a paper-lined baking tray.
Pour the fish stock over the fish so that is covers the bottom of the tray
Cook fish in 250 degree C preheated oven for approximately 15 minutes.
Serve fish on a bed of sweet potato mash and top with the salsa mix and top with chopped mango pieces.
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