Fish Fillets with Mango Sauce

The Vietnamese cuisine has been greatly influenced by major factors from neighbors such as Laos, Cambodia, Thailand, and China. However, when cooking with tropical fruit, such as pineapple or mango, the names of prepared dishes always come up as being either Mexican or Thai. Most Vietnamese recipes are unique and should be recognized as being Vietnamese. I hope my recipe here will eventually earn respect and something special to be shown off as part of the Vietnamese cuisine.

Ingredients:
Two 6 oz salmon fillets
2 tbs olive oil 
2 tbs lemon juice
2 tbs soy sauce
Pepper to taste (1/4 tsp)
Freshly chopped cilantro
Mango sauce ingredients:
1 large ripe mango
1/4 cup finely chopped onions
2 garlic cloves, chopped
1 tsp honey
1 tsp hot sauce
1 tbsp. lemon juice

Directions:
Preheat oven to 375°.
In a shallow oven-proof dish, place a fish fillet and drizzle with oil, lemon juice, and sprinkle with cilantro. Season with soy sauce and pepper.

Cover fish with foil and bake in preheated oven for 20 minutes.

To make mango sauce:
Peel and dice mango. Place the diced mango in a food processor and blend until smooth. Add lemon juice and hot sauce. In a small sauce pan, heat oil and cook the onions and garlic until fragrant. Pour the mango into pan and simmer. Season the mango sauce with honey and salt. More lemon juice or sugar can be added to make a more sweet and sour taste.

Remove foil from the dish and pour the mango sauce over fish. Garnish more with chopped cilantro.