Pan-Fried Fish with Paw Paw, Coriander and Chilli Salsa

Take a fresh look at your favourite fish with this succulent tangy paw paw salsa.

Serves 4

Ingredients

Salsa Ingredients

1 yellow Dole paw paw, finely chopped

½ red onion, finely chopped

1 red chilli, finely chopped

2 tbsp chopped coriander

2 tbsp lime or lemon juice

Ingredients

1 tbsp oil

500 g skinned and boned fish fillets e.g. snapper, tarakihi

freshly ground black pepper

To Serve

Baby spinach leaves

½ Dole green paw paw, peeled and grated (optional)

Method

1. To prepare the salsa, combine all ingredients and set aside.

2. Heat the oil in a frying pan. Add the fish to the pan, season with black pepper and cook on medium heat for 2 to 3 minutes on each side or until it is just cooked through.

3. Place a handful of baby spinach leaves onto each serving plate, then a layer of grated green pawpaw, if used.

4. Top with the fish and serve with the salsa.