Mango Snapper

mango snapper

This recipe came about when I was going to make a mango salsa to go along with my snapper fillets. When I pulled the mangoes out though, they were over-ripe and too soft for a salsa. 

Instead, I puréed the mango along with some other aromatics and made a bright and tropical sauce for which to serve the poached fish fillets in. Even better!

I used vermillion snapper for this that I caught on a Florida fishing trip, but if you can’t find snapper, feel free to use any mild white fish like tilapia, sole, basa/swaii, pike, bass, perch, etc. 

  • Prep Time30 min
  • Cook Time15 min
  • Total Time45 min
  • Yield4
  • Cuisine
  • Course
    • Main Course
  • Cooking Method
    • Poaching
  • Special equipment
    • Blender


  • 2 ripe mangos, peeled, pitted, and chopped
  • 1 clove garlic, minced
  • 1/2 thumb ginger, peeled and minced
  • 1/2 jalapeño or other chili, seeded and minced
  • 1/4 cup (60ml) coconut milk
  • 1 teaspoon (5ml) fish sauce
  • Juice of 1 lime
  • 1 teaspoon (2g) curry powder
  • 12 baby bok choy
  • 1 cup (250ml) dry white wine
  • 1 tablespoon (4g) salt
  • 4 snapper fillets
  • Freshly cracked black pepper
  • Cilantro to garnish



Add the chopped mango, garlic, ginger, and chili to a blender and blend on high until very smooth. 

Pour into a pot and simmer over medium low heat for 5 minutes. 

Add the coconut milk, fish sauce, lime juice, and curry powder. Cook for 2 more minutes, then turn down to the lowest setting to keep warm. 


Prepare a large bowl of ice water. 

Bring a pot of salted water to the boil. Add the bok choy, cook for 2 minutes, then drain. 

Immediately throw the bok choy into the ice water to shock them. Let them hang out for a few minutes, then gently wring them out to dry. 


Bring 1 cup (250ml) water and the wine and salt to 160°F (a bare shimmer, not yet bubbling). 

Add the fish fillets and cook for 2-5 minutes (depending on thickness) or until they’re JUST cooked through. 

Remove from the poaching liquid onto a plate while you put everything together. 


Ladle one quarter of the mango puree onto each plate, moving the bottom of the ladle around in concentric circles to form a nice even circle of puree. 

Gently place a fillet into the middle. Crack some pepper over it and scatter everything with fresh cilantro. 

Put three baby bok choy into the corner of the plate, then serve immediately. Enjoy!

Share this recipe:

You might also like: