Pan Fried Fish with Onion and Mango Chutney

Name: Pan Fried Fish with Onion and Mango Chutney
Yield: 8
Ingredients: 2 kg of fish fillets with skin and boneless; Salt and white peppercorns to taste; Soybean oil for brushing; For the mango chutney; 1 finely chopped onion; 2 cloves of garlic, minced; 3 ripe mangoes without skin, cut into cubes; 1 tablespoon of ground cinnamon; 1 tablespoon of grated nutmeg; 2 tablespoons of unsalted butter; 2 tablespoons of white wine; 1 tablespoon of white grape seed oil; For the cabbage; 1 tablespoon of soybean oil; 1 bunch of finely chopped cabbage; As needed for dressing; Some fresh parsley for garnish

1
2 kg of fish fillets with skin and boneless
2
Salt and white peppercorns to taste
3
Soybean oil for brushing
4
For the mango chutney
5
1 finely chopped onion
6
2 cloves of garlic, minced
7
3 ripe mangoes without skin, cut into cubes
8
1 tablespoon of ground cinnamon
9
1 tablespoon of grated nutmeg
10
2 tablespoons of unsalted butter
11
2 tablespoons of white wine
12
1 tablespoon of white grape seed oil
13
For the cabbage
14
1 tablespoon of soybean oil
15
1 bunch of finely chopped cabbage
16
As needed for dressing
17
Some fresh parsley for garnish

Ingredients

1
2 kg of fish fillets with skin and boneless
2
Salt and white peppercorns to taste
3
Soybean oil for brushing
4
For the mango chutney
5
1 finely chopped onion
6
2 cloves of garlic, minced
7
3 ripe mangoes without skin, cut into cubes
8
1 tablespoon of ground cinnamon
9
1 tablespoon of grated nutmeg
10
2 tablespoons of unsalted butter
11
2 tablespoons of white wine
12
1 tablespoon of white grape seed oil
13
For the cabbage
14
1 tablespoon of soybean oil
15
1 bunch of finely chopped cabbage
16
As needed for dressing
17
Some fresh parsley for garnish

Directions

1
Cut the fish into eight portions and season with salt and pepper
2
In a non-stick skillet or grill, heated and brushed with soybean oil, cook the fish pieces with the skin down, for 10 minutes or until golden brown. Reserve
3
Prepare the mango chutney
4
In a large pan brushed with oil, sauté the onion and garlic until caramelized
5
Add the remaining ingredients, mix well, and simmer, stirring occasionally, for 15 minutes or until the mango is dissolved and the sauce thickens. Reserve
6
Prepare the cabbage
7
In a large non-stick skillet, heat the oil and fry the cabbage in batches, stirring constantly, for 5 minutes or until crispy
8
Dress with oil and serve with the fish decorated with parsley and the mango chutney on the side