Fish and Mango Salad
Fish & Mango Salad
Serves 4
Normally served for luncheon on a Saturday this favourite Indian Jewish dish is a wonderful combination of colours, tastes and texture and the juiciness of ripe orange mango is a perfect foil for the spicy combination of the fish and chilli dressing.
1 kilo firm white fish
2 bay leaves
6 peppercorns
1 small onion – peeled and sliced
3 mangoes – sliced into bite size cubes or 425g tinned mango
3 tablespoons chopped spring onions
Pinch sea salt crystals
Freshly ground black pepper
2 cups baby spinach leaves
5 tablespoons extra virgin olive oil
1 cayenne pepper
2 garlic cloves – peeled
2 lemons – juiced
1) Half fill a medium size saucepan with water and bring to a rolling boil; add the bay leaves, peppercorns and onion; add the fish and return to a boil; reduce heat and simmer for exactly seven minutes; remove the fish with a slotted spoon; place in a dish and allow to cool.
2) When cold refrigerate for an hour; remove the fish and flake into bite size.
3) Transfer the fish to a bowl; add the mango, spring onions, salt and pepper; stir to combine.
4) Crush the garlic and cayenne in a pestle and mortar; mix well with the extra virgin olive oil.
5) Serve on a bed of spinach leaves; drizzle generously with chilli oil and squeeze over the lemon juice.
