Fish, mango and rocket salad
- 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.