• Dorado with mango purée and coconut foam

    Serves: 4
    Cooking Time: 45 mins


    • Coconut foam

    • 1 x 400g tin coconut cream
    • 1 stalk lemon grass
    • 15ml (1 tbsp) fresh basil
    • 15ml (1 tbsp) fresh coriander
    • zest and juice of 1 lime,
    • 2,5ml (½ tsp) sugar
    • fish sauce, to taste
    • Mango purée

    • 2 ripe or tinned mangoes, chopped
    • 1 red chilli, seeded
    • 1 sprig fresh coriander
    • 5ml (1 tsp) sugar
    • 5ml (1 tsp) white balsamic
    • salt and freshly ground black pepper, to taste
    • a squeeze of fresh lime juice
    • 12 asparagus spears
    • 45ml (3 tbsp) olive oil
    • salt and freshly ground black pepper, to taste
    • 4 x 200g portions dorado fillet
    • a squeeze of fresh lime juice
    • dried mango, thinly sliced, to serve



    For the coconut foam, place all the ingredients in a saucepan and bring to the boil, then blend until smooth. Strain through a fine sieve and set aside.


    For the mango purée, beat all the ingredients in a blender until you have a smooth purée. Refrigerate until required.


    Blanch the asparagus in salted water and drizzle with a few drops of the oil. Set aside until required.


    Preheat the oven to 180°C.


    Heat the remaining oil in a pan. Season the dorado and fry skin side down until the skin is golden. Turn the fish over and place the frying pan in the oven until the fish is cooked through, about 3 minutes. Remove and sprinkle with the lime juice.


    Gently heat the coconut mixture and beat with a hand-held blender until a layer of foam forms on top.


    Place 3 asparagus spears and a few drops of mango purée on each plate. Top with the fish, spoon over the coconut foam and garnish with the dried mango. Serve immediately.