Curry Fish Salad

Ingredients

• 125 g long grain rice
• Salt
• 125 ml pineapple juice
• 2 tsp curry
• 500 g redfish fillet
• 1 Mango
• 1 bunch spring onions
• 4 tbsp salad mayonnaise
• 1 lime (zest and juice)
• 2 tbsp yogurt
• 2 tbsp mango chutney
• white pepper from the grinder
• 1 head lettuce leaf (for serving)
• 30 g roasted unsalted peanuts

Instructions

1. 1.

   Cook rice in salted water for about 20 minutes. Drain, let cool, and place in a bowl.

2. 2.

   Stir pineapple juice with 2 tsp curry. Pour over the rice and allow to absorb until cooled.

3. 3.

   Cook fish fillet in lightly salted water over low heat for 12-15 minutes.

4. 4.

   Peel mango and cut flesh into strips. Trim spring onions, wash, and slice diagonally into rings.

5. 5.

   Whisk mayonnaise with lime zest and juice, yogurt, and mango chutney. Season with curry, salt, and pepper. Cut fish into bite-sized pieces.

6. 6.

   Gently mix all prepared ingredients and arrange on lettuce leaves. Sprinkle with peanuts before serving.