Instructions: Season the oil with salt and pepper and pass the fish through it.

Heat a chargrill over fierce heat and carefully place the fish on top. Cook the fish as to create a criss-cross effect then keep aside.

In a seperate pan place the orange juice, stock, star anise and ginger and bring to the boil. Reduce slightly then turn down the heat. Add the marked fish followed by the spring onions, yellow pepper and citrus segments, simmer gently for 2-3 minutes, until the fish is completely cooked.

To make the salsa. Peel the mango and slice the flesh from the stone. Cut into small dice. Cut the pawpaw in half and scoop out the pips, slice and dice. Place in a bowl and add the lime juice, chopped coriander leaves and chopped chilli pepper. Mix thoroughly. Serve the fish with fruit segments, and a good sprinkling of parsley, mango salsa and coriander leaves.

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