Тропическая рыба с чатни из манго и лиликои — наслаждение
(Tropical Mango Lilikoi Chutney Fish Delight)
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июнь 09, 2025
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Ингредиенты
-
4 pieces Филе белой рыбы (например, mahi-mahi или треска)
(Each fillet about 150g)
-
1 medium Спелый манго
(Очистить и нарезать кубиками)
-
100 grams Мякоть плода маракуйи (фрукт страсти)
(Fresh or frozen, thawed)
-
1 small Красный чили
(Deseeded and finely chopped)
-
1 inch Свежий имбирь
(Тёртый)
-
1 small Лук
(Мелко нарезанный)
-
2 tbsp Яблочный уксус
-
2 tbsp Коричневый сахар
(Packed)
-
3 tbsp Оливковое масло
(divided)
-
1 tsp Соль
(Plus more to season fish)
-
0.5 tsp Молотый черный перец
(Freshly ground for fish seasoning)
-
2 tbsp Свежий кинза
(Рубленый, по желанию для украшения)
(Each fillet about 150g)
(Очистить и нарезать кубиками)
(Fresh or frozen, thawed)
(Deseeded and finely chopped)
(Тёртый)
(Мелко нарезанный)
(Packed)
(divided)
(Plus more to season fish)
(Freshly ground for fish seasoning)
(Рубленый, по желанию для украшения)
Питательная ценность
- Порции: 4
- Размер порции: 1 fillet with 3 tbsp chutney
- Calories: 320 kcal
- Carbohydrates: 22 g
- Protein: 33 g
- Fat: 10 g
- Fiber: 3 g
- Sugar: 15 g
- Sodium: 480 mg
- Cholesterol: 65 mg
- Calcium: 45 mg
- Iron: 1.8 mg
Инструкции
-
1 - Prepare chutney base:
In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add chopped onion, grated ginger, and chopped red chili if using. Sauté until translucent and fragrant, about 3-4 minutes.
-
2 - Cook mango chutney:
Add diced mango, lilikoi pulp, apple cider vinegar, brown sugar, and salt to the saucepan. Stir to combine and reduce heat to low. Let simmer uncovered, stirring occasionally, until thickened to chutney consistency, about 8-10 minutes. Remove from heat and let cool.
-
3 - Season fish fillets:
Pat fish fillets dry with paper towels. Drizzle remaining 2 tbsp olive oil over fillets and season with salt and freshly ground black pepper on both sides.
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4 - Grill fish:
Preheat grill or grill pan over medium-high heat. Oil grill grates lightly. Place the fish fillets skin side down (if applicable) and cook for 4-5 minutes per side, until fish is opaque and flakes easily with a fork.
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5 - Plate and Garnish:
Serve each grilled fish fillet topped with 3 tablespoons of the mango lilikoi chutney. Garnish with chopped fresh cilantro if desired and serve immediately.
In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add chopped onion, grated ginger, and chopped red chili if using. Sauté until translucent and fragrant, about 3-4 minutes.
Add diced mango, lilikoi pulp, apple cider vinegar, brown sugar, and salt to the saucepan. Stir to combine and reduce heat to low. Let simmer uncovered, stirring occasionally, until thickened to chutney consistency, about 8-10 minutes. Remove from heat and let cool.
Pat fish fillets dry with paper towels. Drizzle remaining 2 tbsp olive oil over fillets and season with salt and freshly ground black pepper on both sides.
Preheat grill or grill pan over medium-high heat. Oil grill grates lightly. Place the fish fillets skin side down (if applicable) and cook for 4-5 minutes per side, until fish is opaque and flakes easily with a fork.
Serve each grilled fish fillet topped with 3 tablespoons of the mango lilikoi chutney. Garnish with chopped fresh cilantro if desired and serve immediately.
Подробнее о: Тропическая рыба с чатни из манго и лиликои — наслаждение
Summary
'Mango Lilikoi Chutney Fish' is a harmonious blend of tropical flavors native to the Hawaiian Islands, combining juicy mangoes and tangy lilikoi (passion fruit) with perfectly grilled white fish. This recipe celebrates the bounty of the Pacific, harnessing island ingredients to showcase a crisp, sweet, and slightly spicy chutney that enhances the fish's delicate taste.
Tips & Notes
- Use fresh, firm fish fillets, such as mahi-mahi or cod, to avoid disintegration on the grill.
- The chutney can be made ahead and refrigerated for up to 3 days; flavors deepen with time.
- Adjust chili amount according to your heat preference or omit it for mild sweetness.
- Apple cider vinegar lengthens chutney shelf life while adding gentle acidity – white vinegar can substitute but changes flavor profile.
- Serve with coconut rice or a simple green salad to complement the tropical notes.
History and Cultural Significance
Lilikoi, the Hawaiian name for passion fruit, is foraged or grown locally in Hawaii and associated with tropical cooking. Mangoes are widely adored in Pacific and tropical regions worldwide and offer a luscious sweetness balancing the tartness of lilikoi. Chutneys themselves have their origins in South Asian cuisines, wherein sweet, sour, and spices combine to enhance dishes. This fusion recipe exemplifies modern Hawaiian cuisine, which seamlessly integrates native fruits and island-grown ingredients with influences from Polynesian, Asian, and Western cooking traditions.
Unique Aspects
What sets this dish apart is the marriage of the rare, pungent lilikoi fruit paired with fresh mango tuned into a homemade chutney, layered with fresh ginger spice and subtle chili heat, which wakes up the fish with vibrant Caribbean and Pacific flavors. The dish is visually appealing with colorful chutney complementing the fish's flesh and further elevates the eating experience using homegrilled fish.
Personal Thoughts
This recipe inspired me to explore the lesser-known local Hawaiian fruits and combine them in a way that celebrates nature's sweetness and tartness. It's perfect for summer, evokes island escapism, and is an accessible gateway to fusion cooking. Every bite brings a burst of sunshine, perfect for a light but flavorful centerpiece suitable for hosting gatherings or impressing dinner guests.
