I was passing through the school canteen's kitchen when I saw about twelve unripe mangoes on one of the tables. I knew the proprietor, Kak Yam, would be making Mango Kerabu to sell for lunch, and so before that happened, I asked her if I could buy one of the mangoes to make my own Kerabu. I was thrilled when she agreed because I had imagined this dish the moment I saw the unripe mangoes!
And so, the next stop after school, was the nearest market to get some fish fillets and other ingredients for the dish. I didn't find any suitable fresh fish for the dish, so I bought the next best thing; frozen Dory fish fillet. Quite expensive but the taste is neutral enough to carry the flavors in the Mango Kerabu! The rest of the ingredients were waiting at home!
- 600g Dory fish fillets
- 1/2 cup plain flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup plain water
- 1 cup vegetable oil
Mix the flour, baking powder, salt and water to form a dipping batter. Then, dip the fish fillets evenly in the flour. Heat the oil in a pan and then fry the fish until golden brown. Dish out and put on some absorbent paper towels.
For the Mango Kerabu
- 1 large semi-ripe mango, shredded
- 5 shallots, sliced thinly
- 2 tsp freshly ground black pepper
- 1 tbs dried anchovies, pounded
- 1/2 cup shredded coconut, toasted
- Juice of 1 large lime
- 5 shallots, sliced *
- 4 cloves garlic, sliced *
- (both the ingredients marked * fried to make onion crisps)
Mix all the ingredients together. Season with salt to taste. Serve this Mango Kerabu on top of the Battered Fish.