This is a no cook and fuss free salad that can be served for lunch or dinner, depending on how many hungry mouths you are feeding. The recipe is easily doubled or halved and can be whipped up in a jiffy, the only bit of faff is some chopping and squeezing the lime. Perfect for lazy summer dining or a low maintenance Friday night fish dish.
4 large firm white fish fillets (about 600g)
1 red onion or 2 shallots, very finely chopped
1/2 - 1 long red chilli, deseeded and finely chopped (optional)
125 ml (1/2 cup) freshly squeezed lime juice
2 ripe mangoes, peeled and roughly diced
250ml coconut milk (can use a low fat/lighter version if you want)
3 large handfuls of rocket leaves or salad leaves (about 100g)
Cut the fish fillets into 1/2 inch thick slices, each about an inch long, then peel the shallots and chop them very finely. If you're using the chilli, cut it in half then deseed and and chop the chilli finely. Put the fish, shallots, chilli and lime juice in a non-metallic dish to marinate. Cover the dish with clingfilm and refrigerate it for about an hour.
Peel the mangoes and chop the flesh fairly roughly to a 1/2 inch dice. Take the fish and marinade out of the fridge and gently but thoroughly mix in the diced mango and coconut milk. Put the salad leaves or rocket onto a serving platter, or individual plates, then put the fish mixture over the top to serve.