Ingredients
| 1 | Vegetable oil, (or rice bran oil) |
| 3 | Fish fillets, (boar fish) (Main) |
| 1 | Taro |
| 1 | Mango |
| 1 | Salt and pepper |
| 4 handfuls | Spinach leaves |
Dressing
| 1 clove | Garlic, (crushed) |
| 100 g | Yoghurt |
| 1 tsp | Mint, (chopped) |
| 1 tsp | Coriander, (chopped) |
| ½ tsp | Caster sugar |
| 1 to taste | Salt |
| ½ tsp | Smoked kelp |
Directions
- Preheat oven to 200C. Peel the taro and slice thinly. Toss with oil, season and bake for 30 minutes or until crisp.
- Heat a pan and when hot add 2 Tbsp oil. Add the fillets, season then cook for two to three minutes on each side, depending on thickness. Let cool.
- Peel the mango, remove the stone the slice the flesh. Combine the dressing ingredients. Arrange the salad, then drizzle over the dressing.