17 September 2012
Deb's Divine Faskar
Sauté ginger and white part of shallots for about 2 to 3 minutes. Add coconut milk, soy, capsicum, lime juice and rind and simmer uncovered for 15 minutes to reduce. Remove from heat
Return sauce to gentle heat, add mango and green part of shallots - only heat through, do not cook
Spoon over fish to serve. Ideal with fresh green salad or steamed rice and broccoli.
<em>Thanks to Choose Wisely for this recipe</em>