A Good Recipe with Mangosteen Fruit: Red Snapper with Mussel and Mangosteen Coconut Curry
You must have read somewhere that that knowledge is ability to manage in all situations. So, read this article about a simple recipe with Mangosteen fruit and be powerful where this subject matter is concerned. To make balanced decisions, one must have relevant information and that is why we have tried to provide you with relevant information on this delicious recipe with Mangosteen fruit to help you out on what to make with this wonder fruit.
There are countless ways in which you can include Mangosteen fruit in your culinary arts. Mangosteen preparation techniques and dish types diverge from one region to another, and numerous individuals are coming into contact with this fruit in a completely different way than what they were accustomed to when they taste a national cuisine dish belonging to a different country.
The majority of the dishes containing Mangosteen fruit are desserts and snacks, but a number of countries also use them in combination with salty foods such as meat or fruits. Mangosteens are widely appreciated in many national cuisines, and this is clearly seen in the diversity of methods that chefs all over the world created for their preparation. Now that you are reading this editorial, don’t you feel that there were so many things that you should have known about a good recipe for Mangosteen fruit and were not known to you?
This is how you prepare Red Snapper with Mussel and Mangosteen Coconut Curry
Ingredients:
• 6 pieces star anise
• 3 sticks cinnamon
• 2 x black cardamom, whole
• 1 tbsp mustard seeds
• 2 tbsp peanut oil
• 2 tbsp ginger, minced
• 2 tbsp garlic, minced
• 2 x large chilies, minced
• 1 stalks lemongrass, cut 2 inches thick
• 1 x leek, finely chopped
• 1 lb. mussels
• 1 dozen mangosteens, shelled and pitted
• 2 tbsp red curry paste
• 4 cups coconut milk
• 1 cup tamarind water
• 2 x kaffir lime leaves
• 1 lb. (Four) Red Snappers
• Juice of 1 lime
• 1/2 bunch Thai basil, roughly chopped
• 1/2 bunch fresh cilantro, roughly chopped
• sea salt and black pepper to season
Directions:
1. Initiate to toast the star anise, cinnamon, cardamom, and mustard seeds for around 4 to 5 minutes in a big saucepot or wok, over medium-low heat, .
2. Take away the aromatics and place in cheesecloth. With butchers twine create a sachet or pouch and tie it to the handle of the pot. The aromatic sachet should now be in the pot and tied firmly to the handle.
3. Add the peanut oil, ginger, garlic, chilies, lemongrass, and leeks to the saucepot with the aromatic sachet, and over medium heat cook until translucent, about 2 to 3 minutes.
4. Add the mussels, mangosteens, and curry paste and with a wooden spoon begin to work these ingredients into the spices for 1 minute.
5. Add the coconut milk, tamarind water and kaffir lime leaves.
6. Bring to a low boil and reduce to one-third of its original mass, approximately 30 minutes.
7. While the curry is reducing take the fish and remove the heads if desired. For better flavor, keep the heads intact, but remove the eyes with a small spoon.
8. With a sharp knife, score the fish three times, about a 0.50 inch deep, down the entire length of the fish, then repeat on the other side.
9. Once the curry has reduced, add the fish and cook for 10 minutes.
10. Serve over steamed rice and sprinkle with fresh limejuice, Thai basil, and cilantro.
11. Season with sea salt and black pepper to your liking.
It is not that simple to bring so much information on a recipe with mangosteen fruit at one place and then to arrange the information in an interesting way. The hope is that you can benefit because of this recipe.
