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You are here: Home / Seafood / Red Emperor in Ancho Sauce

Red Emperor in Ancho Sauce

November 18, 2019 by admin Leave a Comment

Here’s a beautiful piece of Red Emperor fish.

The sauce is made from a dried ancho chilli, blackened garlic and onion, and tomato.

I pan-fried the fish on both sides and then finished it in the sauce. This is a mini-tagine so the lid was on for a bit.

I added corn, sliced spring onion and some extra chilli (the long red supermarket kind).

The puree is made from green mango, sour cream and lime juice.

Served with avocado, coriander and a slice of lime.

The bread was flatbread that I made the day before, then pan-fried.

Filed Under: Seafood

« Orange and Coriander Flathead
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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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