Ingredients For the Mango Salsa: • 1 ripe small mango (peeled and finely diced) • 1/4 red onion (finely chopped) • Juice of 1/2 lime • 1/4 red pepper (finely chopped) • 1 tablespoon vinegar • 1 tablespoon caster sugar • 1 tablespoon vegetable or olive oil • 2 tablespoons fresh coriander (coarsely chopped) • 1/2 teaspoon curry powder • Dash salt and pepper to taste For the Fillets: • 2 tablespoons desiccated coconut (finely shredded) • 4 firm white fish fillets (such as pangas) • 4 tablespoons flour (divided) • 1/2 teaspoon cumin • Chopped coriander • 1 teaspoon curry powder. • 1/2 teaspoon salt (or to taste) • 1/2 teaspoon ground pepper (or to taste) • 1 egg • 2 tablespoons olive oil • 2 tablespoons butter

Method

Prepare the mango salsa:
Stir together the mango, onion, lime juice, red pepper, vinegar, sugar, vegetable oil, coriander and curry powder in a bowl.
Season salsa with salt and pepper to taste. Set aside.

Place the coconut in a flat dish. Add 1/2 of the flour, the cumin, curry powder, salt and pepper and mix.
In a small bowl, whisk the egg. Place the remaining flour on a second plate.
Dredge the fillets first in the plain flour (shaking off excess), then in the egg (letting excess drip off),
and finally in the coconut mixture, coating both sides completely.
Heat the olive oil and the butter in a skillet over medium-high heat.
Sauté the fillets until they are browned on both sides and cooked through on the inside, about 2 to 3 minutes per side.
Spoon a bit of the mango salsa on each fillet and serve