All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Abogado to mango, sakana no sotee sarada, raimu doresshingu / avocado, mango and sauteed fish salad with lime dressing

A summery combination of avocado and mango with lime and cilantro for a southern touch. Sauteed fish makes this salad substantial.


100-130 g white fish (110 g rockfish in photo)
1 small or 1/2 large avocado
1 small or 1/2 large mango
Handful (dozen stems) cilantro
6-7 small or 3-4 large Romaine lettuce leaves
2 limes
2 tbsp olive oil
1 tbsp rice vinegar
Salt & pepper (for fish and dressing, not in photo)
Flour (to coat fish, not in photo)
Oil (to saute fish, not in photo)


Sprinkle salt and pepper on fish, and let sit at least 10 minutes.


Cut avocado and mango into 1-2 cm wide pieces.
After taking several thin slices of lime, and cut the rest in half or quarters (whichever is easier to juice).

Place avocado and mango in a large bowl, juice some lime, and mix to coat the fruit surface.


Cut or tear Romaine lettuce into 4-5 cm, and remove cilantro leaves from stems.


Saute fish.
Wipe off moisture on surface, cut into 3-cm squares, coat with flour, pat off extra starch, and saute on medium heat until surface becomes crispy and slightly golden.


Meanwhile, mix olive oil and rice vinegar in a small bowl, juice remaining lime (cut lime only, not slices), and salt and pepper to taste.


When fish is done, add Romaine lettuce, cilantro and lime slices to avocado & mango bowl, add fish, pour dressing, and toss.

  • Make sure to wipe off moisture that comes to the surface of fish after letting it sit with salt. This is to take away the fishy smell and ensure a pleasant taste at the end.
  • Coating fish with flour is optional, and is not needed if using fish that does not crumble easily while sauteing (such as halibut, rockfish); it is recommended with fish that tends to crumble, such as sole.
  • Fish can be grilled (ideally over charcoal). Fish that is crispy outside and juicy inside is ideal. 
  • Grilled or roasted chicken is a good option. Chicken thighs are juicier and more flavorful than chicken breasts. Worried about the fat content? Remove obvious fat and eat less!
  • Rice vinegar is mellower and milder than wine vinegar. If using wine vinegar, you might want to adjust the amount to make sure there is no sharp tang at the end.

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