Thursday, 24 November 2016

HOW TO MAKE PILI CRUSTED TANIGUE FILLET WITH HOT MANGO DIP



PILI CRUSTED TANIGUE FILLET WITH HOT MANGO DIP INGREDIENTS AND PROCEDURES.


Ingredients:

500 g Tanigue Fillet
1 Cup Pili Nuts (Crushed)
½ Cup Bread Crumbs
½ Cup Butter (Chilled)
1 Bunch Parsley (Chopped)
Lemon
Salt
Pepper
Hot Mango Dip
3 Pcs Ripe Mango (Diced)
1 Pc Red Onion (Chopped)
2 Cloves Garlic (Minced)
2 Tbsp Honey
1 Bunch Wansuy
Lime
Salt
Pepper

Procedure:

1. On a bowl combine pili nuts, bread crumbs, butter and parsley. Set aside on a chillier.
2. Season tanigue fillet with salt, pepper and lemon juice then pan sear for 6 minutes on each side. Top pili nuts mixture over tanigue fillet then lower heat and cover pan. When Pili mixture has hardened and set place on serving plate and serve with hot mango dip.
3. To make hot mango dip, combine all ingredients except for wansuy then cook until mangos has softened. When mangoes has softened, remove from fire then add wansuy and squeeze in lime and grate zest. Serve with pan seared tanigue fillet.

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