Oriental Fish Salad

• 1 1/2 lbs firm fish fillets (I used Kingclip a local meaty white fish, so use any meaty fish of your choice)
• 1 large cucumber, cut lengthways into 1 inch sticks
• 4 stalks celery, sliced
• 8 spring onions, sliced
• 1 red pepper, seeded and cubed
• 1 yellow pepper, seeded and cubed
• 1 large mangoes, peeled and sliced or (425 g) can mangoes, drained
• 2 -4 red chilies or 2 -4 green chilies, sliced
• 3 tablespoons lemon juice
• 2 tablespoons light olive oil
• 2 tablespoons caster sugar (superfine)
• 4 tablespoons soy sauce

1. Place the fish on to a greased baking tray and grill for 5 minutes on each side or until cooked through.
2. Set aside to cool, then slice into thick strips.
3. Cut the cucumber Use a vegetable peeler to carefully peel thin slices from the cucumber sticks.
4. Toss the cucumber slices, celery, spring onions, peppers and mango slices together in a large salad bowl.
5. Add the cooled fish strips.
6. Mix the chillies, lemon juice, oil, sugar and fish or soy sauce together until well combined.
7. Pour over the salad ingredients and toss lightly to combine.

fish, cucumber, stalks celery, onions, red pepper, yellow pepper, mangoes, lemon juice, light olive oil, caster sugar, soy sauce

Taken from www.food.com/recipe/oriental-fish-salad-28477 (may not work)