|130 g||White fish, fillets (Main)|
|1||Long red chilli|
|¼ cup||Lime juice|
|½ cup||Coconut milk, light|
|100 g||Rocket leaves|
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- Cut fish into 1cm thick slices, each 3cm long. Peel shallot and chop very finely. Cut chilli in half, remove seeds and chop flesh finely.
- Place fish, shallots, chilli and lime juice in a non-metallic dish. Cover and chill for one hour. Peel mangos and slice flesh from stones. Chop flesh roughly.
- Mix into fish with coconut milk. Scatter rocket leaves over a serving platter and place fish mixture on top.