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Mango, pineapple & peppered fish salad
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Tropical fish salad with pineapple, mango, and a kick of chili powder for a sweet and spicy flavor burst.
Ingredients:
  • Oil, for greasing
  • 40g (1/4 cup) plain flour
  • 4 (about 180g each) white fish fillets
  • 20.00 ml finely grated lemon rind
  • 3 tsp cracked black pepper
  • 5cm piece fresh ginger, peeled, finely grated
  • 1/4 tsp chilli powder
  • 2 medium ripe mangoes
  • 400g piece (about 1/2) pineapple, peeled, cored, chopped
  • 4 green shallots, finely chopped
  • 125.00 ml fresh coriander leaves
  • Salt, to taste
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 190°C and generously oil a large baking tray.
  • Spread the flour on a large plate, then coat the fish well by tossing it in the flour. Shake off any excess and place the coated fish on the greased tray.
  • Mix lemon rind, pepper, ginger, and chili powder in a small bowl. Spread over the fish fillets, gently pressing the mixture onto the fish.
  • Drizzle oil over the fish and bake until light golden and flakes easily with a fork, about 12-15 minutes. Break the fish into bite-sized pieces using a fork after removing from the oven.
  • Cut the mango cheeks close to the seeds, peel off the skin, and chop the flesh. Place it in a medium bowl along with the fish pieces, pineapple, green shallots, and coriander. Gently toss to combine.
  • Portion into individual serving bowls. Garnish with a sprinkle of salt and serve with lemon wedges.

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