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Crispy Marinated Pan-Fried Fish and Mango Slaw<\/p>\nCrispy Marinated Pan-Fried Fish and Mango Slaw<\/p>\n
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2 T. store-bought tamarind paste extract or 1 (4- by 1-inch) block of tamarind pulp<\/p>\n
1 T. spiced ginger-garlic paste<\/p>\n
sea salt<\/p>\n
1 tsp. Kashmiri chili powder (or any mild chili powder)<\/p>\n
1 tsp. garam masala<\/p>\n
1 pound firm white fish, such as haddock or halibut; skin-on is fine, but can be removed if preferred, cut into 2-inch pieces<\/p>\n
1 mango, finely chopped<\/p>\n
3 T. finely chopped red onion<\/p>\n
1 T. minced mint or cilantro leaves<\/p>\n
juice from \u00bd lime, plus lime wedges to serve<\/p>\n
1 cup rice flour<\/p>\n
\u00bd cup neutral oil<\/p>\n
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If making fresh tamarind paste extract, place tamarind block into a medium bowl with \u00bd cup water. Microwave tamarind for 1 minute, then cover bowl for 5 minutes. Remove cover and let cool until warm to the touch. Massage the block with your hands to help separate pulp from fibers. Strain the tamarind mixture through a fine-mesh sieve, reserving the smooth pulp. Discard any fibers or seeds. In a medium bowl, mix spiced ginger-garlic paste, 1 tsp. salt, tamarind, chili powder and garam masala. Add fish and let marinate for 20 minutes up to 4 hours. Meanwhile, prepare the slaw. Mix together mango, red onion, herbs and lime juice in a bowl. Season with salt and set aside. Place rice flour on a plate; coat each piece of fish on all sides with rice flour, shaking off excess. Heat \u00bd cup oil in a large cast-iron skillet or frying pan over medium heat. Carefully add 4\u20135 pieces of fish at a time; don\u2019t overcrowd the pan. Fry until browned, about 1\u20132 minutes per side. Transfer to a paper-towel-lined plate to drain the oil. Serve hot with mango slaw and more lime wedges on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"
Crispy Marinated Pan-Fried Fish and Mango Slaw 2 T. store-bought tamarind paste extract or 1 (4- by 1-inch) block of tamarind pulp 1 T. spiced ginger-garlic paste sea salt 1 tsp. Kashmiri chili powder (or any mild chili powder) 1 tsp. garam masala 1 pound firm white fish, such as haddock or halibut; skin-on is fine, but can be removed if preferred, cut into 2-inch pieces 1 mango, finely chopped 3 T. finely chopped red onion 1 T. minced…<\/p>\n