Mangoes taste fantastic in both sweet and savoury dishes. Try it with your favourite fish in this tangy salsa.
- Preheat a char-grill pan over medium-high heat. Cook corn, turning, for 10 minutes or until tender. Cool. Cut kernels from cob. Combine with onion, mangoes, avocado, 2 tablespoons lime juice, olive oil and cumin. Season to taste with salt and pepper. Refrigerate until ready to serve.
- Combine garlic, remaining lime juice, pepper and 1 teaspoon salt. Add fish. Turn to coat. Cover. Refrigerate for 30 minutes.
- Preheat oven to 160°C. Combine chilli, cornflour and oregano. Pour oil into a large, deep frying pan until it is 2cm-deep. Heat over medium heat until hot. Dust 1/3 fish in flour mixture. Shake off excess then shallow-fry for 2-3 minutes or until golden. Drain on paper towels then keep warm in oven. Repeat twice with remaining fish.
- Stir coriander into mango salsa. Serve with crisp fish, tortillas and lime wedges.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set