This sweet and creamy dressing was created when Thai mangoes are in season. I thought it will work well with chicken.
Here are the ingredients for the dressing.
Blend all ingredients until smooth and creamy. Feel free to adjust the amount of ingredients to your liking.
For this recipe, I am using:
rosemary (1 sprig)
Marinate chicken breast with salt and pepper. I am so used to steaming chicken and carrots with a sprig of rosemary that it has become my second nature. I love how the scent of the herb can infuse into the food like magic. The celery was kept raw to have a crunch in the overall texture of this dish. And the last step is to coat all ingredients evenly with the dressing and serve.
Oh yes, not forgetting a glass of white and perhaps some crusty bread plus more olive oil.
I hope you will like this recipe.
Toman fish is also called the giant snakehead or giant mudfish which is capable of growing to over 1 meter in length (3.3 feet) and a weight of over 20 kilograms (44 pounds). It is widely distributed in the freshwater of South East Asia.
In Singapore, this fish is less costly as compared to others like snapper or grouper. It is widely used to make into fish porridge or fish soup to go with rice or vermicelli.
I am always curious how it will taste like if I make it into a steak. This fish taste rather plain on its own so I made a rich sauce to go with it.
Chopped fresh basil
Shred carrots into long thin stripes and steam with some fresh rosemary.
Heat up olive oil in a pan over medium high heat. Marinate fillet with salt and pepper then coat with dry flour and fry for 3 minutes on each side. Put fillet aside.
Reduce to low heat and use the remaining oil to fry shallots with butter until shallots turn translucent. Add salt and pepper follow by a gulp of white wine to deglaze the pan. Add a teaspoon of lemon juice and zest follow by cooking cream. Add chopped basil and bring to the boil then turn off heat.
Carrots should be done by now. Remove rosemary, add butter and mix well.
Spoon lemon cream sauce over fillet, carrot and serve immediately.