I am not crazy about fish in general but I do try to include 1 fish/seafood in each week's meal plan. This dish seemed a good choice for its simplicity and an abundance of vegetables. The colors looked great but overall, we thought the taste was too simple and mellow. I prepared twice the original recipe as we had visitors. Given that the fish is very delicate however, I wouldn't recommend to do that. It is rather difficult to incorporate the fish into the dish and even if you only stir once, it starts falling apart. It is a light dish and if you adjust the seasoning and/or choose another fish, I am sure this dish can be improved. There is a lot of potential here.
Ingredients (6-8 servings):
2-3 tbsp oil
350 g carrots, julienned
2 red onions, minced
2 red bell peppers, cut into thin strips
2 green bell peppers, cut into thin strips
1 kg cod fillet, cut into 1" cubes
2 mangos, cut into thin strips
2 tsp corn starch
3 tbsp soy sauce
200 ml exotic fruit juice
3 tbsp lime juice
2 tbsp fresh chopped cilantro
Heat oil in a large wok or skillet. Add carrots, onions, and bell peppers. Cook, stirring, for 5-10 minutes. Add fish and mango to the wok and cook for another 5-10 minutes, until the fish is cooked through. (Don't stir too often as the fish will fall apart.) Whisk together starch, soy sauce, fruit juice, and lime juice. Add to the wok and cook over high heat until sauce is thickened. Sprinkle with cilantro and serve with rice.