Fresh Local Pink Ling with a Mango Salsa

Fish and Mango work so well together the sweet and saltiness perfect match.

At a glance

20 min


  • 2 Kensington Pride mangoes, peeled
  • 1 bitterfree cucumber, halved, deseeded
  • 4 (700g total) Pink Ling fish fillets,
  • 3 limes
  • 4 tbsp olive oil
  • 1 tsp caster sugar
  • 1/2 cup flat-leaf parsley, chopped
  • dressed salad leaves, to serve


  1. Cut mango flesh into 1 1/2cm cubes. Place into a bowl. Cut cucumber into 1 1/2cm cubes. Add to mango. Cover and refrigerate until ready to serve.
  2. Brush both sides of the fish fillets with 1 tbsp of the oil. Heat a non-stick frying pan over medium-high heat. Cook the fish for 2-3 mins each side or until just cooked though along with the thin slices of 2 of the limes to caramelise
  3. Meanwhile, juice remaining lime. Combine juice, 2 tbsp oil, sugar, parsley, and salt and pepper in a screw-top jar. Shake well to combine. Pour over mango mixture. Toss gently to combine. Arrange fish on serving plates. Spoon over salsa. Serve with salad.