Fried Fish Fillet with Mango Salsa


500 grams Fish Fillet
10 grams Mustard
2 pcs Eggs (beaten)
1/2 tsp. Crushed WHite Pepper
1/2 tsp Salt
1 Liter Baguio Premium Palm Oil
1/4 cup All Purpose Flour
30 grams Chopped Fresh Basil
200 grams Japanese Bread Crumbs

For Mango Salsa:
1 cup Ripe Mango Coarsely (chopped)
2 tbsp. Macedon Green Capsicum
1 tbsp. Red Bell Pepper (finely chopped)
1 gram White Onion (Finely chopped)
50 grams Fresh Basil (chopped)
2 tbsp Tomato Fondue
1 tbsp Baguio Canola Oil
1 tsp. Salt & Crushed White Pepper

Recipe by: Chef Pablo "Boy" Logro

WHAT YOU NEED

500 grams Fish Fillet
10 grams Mustard
2 pcs Eggs (beaten)
1/2 tsp. Crushed WHite Pepper
1/2 tsp Salt
1 Liter Baguio Premium Palm Oil
1/4 cup All Purpose Flour
30 grams Chopped Fresh Basil
200 grams Japanese Bread Crumbs

For Mango Salsa:
1 cup Ripe Mango Coarsely (chopped)
2 tbsp. Macedon Green Capsicum
1 tbsp. Red Bell Pepper (finely chopped)
1 gram White Onion (Finely chopped)
50 grams Fresh Basil (chopped)
2 tbsp Tomato Fondue
1 tbsp Baguio Canola Oil
1 tsp. Salt & Crushed White Pepper


PROCEDURES

1. Skin off the Ripe Mango then cut into macedon.
2. Place it into bowl and with Macedon Green Capsicum and Red Capsicum, red tomatoes, white onion and chopped fresh basil. Season with salt and white pepper then add Baguio Canola Oil.
3. Combine all Salsa ingredients in a bowl. Cover and efrigirate at least one (1) hour.