Crispy crumbed fish with mango coriander salsa
( SERVES 4 )
- Place fish on a chopping board and spread each fillet with mango chutney. Mix panko crumbs with poppy seeds. Coat fish in breadcrumb mixture.
- Chill until ready to cook. Drain mango slices and chop finely. Remove outer husk from lemon grass and chop lemon grass finely. Wash spring onions and chop finely.
- Mix mango, lemon grass, spring onions and coriander together. Heat oil in a frying pan and cook fish on both sides until golden. Serve with mango and coriander salsa.