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Crumbed fish with Mango Salsa

Crumbed fish with Mango Salsa

Serves 4

4 pieces white fleshed fish fillets (flathead, boarfish, garfish, whiting,)

200ml coconut milk

1 lime, juice and zest

1½ cups Panko breadcrumbs

20g flaked almonds

20g shredded coconut

salt and pepper

coconut oil or ghee to fry

Mango salsa

1 chilli, finely sliced

1 mango, diced

juice and zest 1-2 limes

100g fresh pineapple, diced

1 spring onion, sliced

1 shallot, finely chopped

coriander leaves, chopped

Place salsa ingredients in a bowl, season to taste and set aside. Place coconut milk and lime juice in a bowl. Place panko crumbs, flaked almonds, shredded coconut, salt and pepper in a bowl. Dip the fish in coconut milk and then crumb in the panko mix. Heat coconut oil (or ghee) in a frypan and lightly fry until golden on both sides. Place onto a serving platter and serve with mango salsa.

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