FISH KEBABS WITH CHOP-CHOP MANGO SALAD

Serves 6 depending on size of fish

1 angelfish or any other approved sustainable fish, filleted

250ml (½ cup) teriyaki sauce 15ml (1 tbsp) ginger, grated

5ml (1 tsp) brown sugar

2 red chillies, chopped (optional) 1 large mango

½ red onion, finely sliced

A handful of fresh coriander leaves 15ml (1 tbsp) olive oil

Freshly ground black pepper

Juice of 1 lemon

80ml (1/3 cup) coconut flakes

Cut the fish into thin strips. Place in a large bowl and add the teriyaki sauce, ginger, brown sugar and one of the chillies. Mix gently, cover and pop in the fridge for at least 1 hour. To make the salad chop up the mango into 1x1cm cubes and place in a bowl. Add the other chopped chilli (optional) and sliced red onion. Pop some fresh coriander leaves into the salad. Dress with olive oil, black pepper and lemon juice and mix well. Toast the coconut and add just before serving (otherwise it goes soggy). Take your fish out of the fridge and skewer the strips by threading the skewer in and out. Place the skewers on a hot braai grid and sear for 2 minutes each side. While cooking the kebabs, keep brushing with the marinade for extra flavour. Add the coconut to the salad and serve.