Mango Vindaloo

SAVORY

May 25

Fried Black Bass, Pickled Panch Phoran, Green Mango Salad

Chefs Harvard Aninye and Keith Rzepecki of Canje | Austin

“This dish is a representation of the Caribbean's rich culture and history. It tells the story of the Indian influences and spices that traveled through Spanish hands into Portugal and Goa. It is spicy, pungent, and acidic. The mango brings balance to the sauce with its sweetness, while the green mango adds texture and freshness. The pickled panch phoran (or Indian five-spice) brings a robust complexity.”

INGREDIENTS

Fruit Stock:
Mango peels and cores
Pineapple trim
Dragon fruit trim
Guava skins

Mango Vindaloo:
Neutral oil
5 onions
5 ripe mangos
1 cup cumin seeds
1⁄4 teaspoon black peppercorns
1⁄4 cup cardamom seeds
4 sticks cinnamon
2 tablespoons mustard seeds
1 tablespoon fenugreek seeds
2 cups guajillo chiles
2 habanero chiles
2 cups ginger-garlic paste
3 cups fruit stock
3 cups fish stock
1⁄2 cup brown sugar
2 cups white vinegar

Panch Phoran:
50 grams cumin seeds
50 grams nigella seeds
50 grams mustard seeds
50 grams fennel seeds
50 grams fenugreek seeds

Pickled Panch Phoran:
170 grams distilled white vinegar
30 grams honey

Dredge:
4 quarts cornstarch
2 cups dehydrated mango skin
3 tablespoons baking powder
Salt

Green Mango:
2 quarts unripe mango, chiffonade
4 cups sliced red onions
2 cups curry leaf, chiffonade
1 cup shaved pickled garlic
2 cups sour orange juice
4 cups lemongrass oil
Salt
Sugar
Ground black pepper

To Assemble and Serve:
1 whole black bass, scaled and deboned
Salt

METHOD

For the Fruit Stock:
In a large, nonreactive container, combine all ingredients. Cover with enough water to submerge. Let steep 4 hours at room temperature. Strain and reserve.

For the Mango Vindaloo:
In a stock pot over medium-high flame, heat oil. Add onions and mangos and fry until browned on all sides. Add spices, chiles, and ginger-garlic paste and continue to cook until mixture is fragrant. Stir in stocks and sugar. Cook until ingredients are infused and cooked through. Remove from heat and stir in vinegar. Transfer mixture to a blender and blend until smooth. Taste and adjust seasoning as needed. Return to a clean stock pot and keep warm.

For the Panch Phoran:
In a small sautépan over medium heat, toast spices until fragrant. Let cool.

For the Pickled Panch Phoran:
Place 125 grams Panch Phoran in a large, nonreactive container. Set aside. In a stockpot over medium heat, bring vinegar, honey, and 80 grams Fruit Stock to a boil. Reduce heat and let simmer 45 minutes. Pour liquid over toasted seeds and let steep until flavors are infused. Reserve.

For the Dredge:
In a mixing bowl, combine all ingredients and 1 cup Panch Phoran. Set aside.

For the Green Mango Salad:
In a mixing bowl, combine mango, onion, curry leaves, and pickled garlic. Set aside. In a blender, combine orange juice and lemongrass oil until fully emulsified. Taste and adjust seasoning with salt and sugar. Pour orange dressing over mango mixture and lightly toss to coat. Taste and adjust seasoning with salt and pepper as needed. Set aside.

To Assemble and Serve:
On a work surface, liberally salt both sides of the fish. Let sit 1 hour at room temperature. In a large pot, heat oil to 350°F. Coat the seasoned fish with Dredge. Drop in oil and fry 6 to 8 minutes, or until fish is golden brown. Remove from oil, season with salt, and let cool on a wire rack for at least 1 minute. Spoon Mango Vindaloo into the center of a serving plate. Top with fried fish. Arrange Green Mango Salad near the tail of the fish. Finish with a few spoonfuls of Pickled Panch Phoran.

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