Bonito with chili and mango

If you like spicy and exotic this is the right recipe for you. The combination of fish and mango gives it an exotic touch, and garlic and chili a bitterness. A fantastic warm appetizer or a small meal to which you can dose the spice if you wish.

Preparation steps

For the sauce:
On 2 tablespoons of heated olive oil put sliced shallots, coriander seeds, chopped chili peppers and crushed garlic.
Fry over medium heat for 2-3 minutes, stirring gently.
Put the roasted mixture in an electric chopper, add peeled and sliced mango, ½ teaspoons of salt and 1 tablespoon of chopped coriander. Finely chop to get small pieces.
For fish:
Cut the bread into slices about 1.5 cm thick and bake it on a dry pan or toaster.
Sprinkle the bonito with and ½ teaspoons of salt.
Put the remaining olive oil in a pan and fry the bonito steaks cut into smaller pieces so that they get a nice color.
Put a piece of bonito on each toasted bread. Pour over the sauce and sprinkle with the remaining chopped coriander.

Serving

Serve as an appetizer or small meal.

Advice

If you like hotter sauce, feel free to add more peppers.

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Rosa Cooking