Coco Mango Fish

This is best made with freshly caught fish!
You can keep the skin on for this one, but you need to fillet the fish as well as you can. We learned from YouTube!

Tim caught some pollock the other day, so we had to get creative because we had more than enough fish to last us a few days!

For the Fish:
Pat dry and slice the fillets. Season with salt and pepper.
Heat up some coconut or vegetable oil in your frying pan, I put enough oil to cover about half the thickness of the fillet, the effect is like deep frying.

Fry the fleshy side first, (I figured that doing this will prevent the flesh from breaking up too much!) until there is a slightly golden crust to the fish.

Turn the fish over, fry the skin until crispy and browned on the edges. Set aside, drain on kitchen towel.

For the Sauce:
1 medium white onion, sliced
1/2 large mango, or one small mango, scoop the flesh and set aside.
4 tbsp mango chutney
3/4 cup tinned coconut milk

Fry the onion until sweated and slightly caramelised. Add the rest of the ingredients, coconut milk last.
Bring to a boil then simmer for 5 minutes.

While it’s hot, pour onto fish quick! And serve with your choice of boiled rice, sweet potato chips, or couscous.