Boar fish, taro, mango and spinach salad
|1||Vegetable oil, (or rice bran oil)|
|3||Fish fillets, (boar fish)|
|1||Salt and pepper|
|4 handfuls||Spinach leaves|
- 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.