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Rorotongan Blackened Fish with Pawpaw Salsa

With Astar and Slade

Rorotongan Blackened Fish with Pawpaw Salsa

From Sue Carruthers cook book 'South Seas Cuisine'

1 kg fresh firm fish fillets - boned and skin removed

Blackened spice blend - makes heaps so store surplus in a jar
2 tsp dried mixed herbs
2 tbsp onion powder
2 tbsp garlic powder
3 tbsp paprika
1 tsp black pepper
1/4 tsp chilli powder or cayenne pepper

Pawpaw liquid - make in advance and set aside
4 tbsp white wine vinegar
2 tbsp sugar
1 clove garlic -crushed
1 small piece of ginger cut into fine slices
1/2 tsp ground coriander
1/4 tsp cinnamon
Few black pepper corns

Pawpaw mix - (salsa)
1 pawpaw - skinned seeds removed and cut into small pieces
1/2 green and red pepper - finely diced
1/2 red onion finely diced
1 small red chilli - finely diced
1/2 tsp salt
1/4 cup chopped coriander
+ to cook fish a little butter or coconut oil

Make salsa liquid
Add all ingredients to a pot and simmer until sugar is dissolved. 

To assemble salsa 
Add pawpaw, peppers onion, chilli salt and coriander to a bowl.
Strain the cooled liquid from pot and pour over above. Mix well to combine.
Serve at room temp

Mix all spices together well.
Pat fish fillets dry with a paper towel.
Coat fish well on both sides with spice mix.
Heat pan until it is 'white hot', then place one or two fillets depending on size into pan... take care fish does not splatter and burn you.
Cook for 30 seconds.
Put a tsp of butter or a little coconut oil on top of fish fillets, then immediately turn and cook the other side. * For not more than 1 minute in total.
Serve with pawpaw salsa spooned over one side and garnish with lime or lemon wedges and a nice green salad.

(Broadcast 30 October 2012)