Mango Salsa with fish

Mango Salsa with fish

Salsa
2 large mangos (1.2kg) chopped coarsely
2 Lebanese cucumbers (260g) seeded & chopped coarsely
1 fresh long red chilli, seeded & sliced thinly
½ cup coarsely chopped fresh mint

White firmed flesh fish of choice

Dressing
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon peanut oil
1 tablespoon grated palm sugar
1 teaspoon sambal oelek (jars avail from supermarket)
2 Kaffir lime leaves, shredded finely

Make salsa
Cook fish browned both sides (BBQ, pan fried or whatever is easy)
Place Dressing ingredients in screw top jar & shake well.
Serve & drizzle with dressing