Serves 4

You will need.

1 large green mango julienned

1 red pepper julienned

½ red onion julienned

1/3 cup of chopped fresh coriander leaves

1/3 cup of chopped fresh mint leaves

1 Finely chopped birds eye chilli

Juice of ½ lime

2 tbsp of vegetable oil

4 tsp of Thai fish sauce

1/3 cup of crushed cashew nuts

Put the julienned mango, red pepper, red onion, mint and coriander leaves together in a bowl. Mix the vegetable oil, fish sauce, chopped chilli and lime juice together and then pour over the salad and mix together.

Toast the crushed cashews in a skillet pan until golden brown, sprinkle over the salad when ready to serve.

3 to 4 100g snapper fillets (skin on)

Flour

Lightly flour 3 to 4 100g snapper fillets (skin on) and fry in vegetable oil until they are a golden brown.

Served with Domaine Roche de Bellene Chardonnay Vieilles Vignes 2016. A nose of green apples, citrus and mineral notes combined with a fullness in the mouth and a wonderful freshness, this wine partners perfectly the Thai Mango Salad and fish.