Pan-Fried Fish with Pawpaw, Coriander and Chilli Salsa

Take a fresh look at your favourite fish with this succulent tangy pawpaw salsa.


Salsa Ingredients

  • 1 Dole Pawpaw, finely chopped
  • ½ red onion, finely chopped
  • 1 red chilli, finely chopped
  • 2 tbsp chopped coriander
  • 2 tbsp lime or lemon juice


  • 1 tbsp oil
  • 500 g skinned and boned fish fillets e.g. snapper, tarakihi
  • freshly ground black pepper

To Serve

  • Baby spinach leaves
  • ½ Dole green pawpaw, peeled and grated (optional)

Serves 4


  1. To prepare the salsa, combine all ingredients and set aside.
  2. Heat the oil in a frying pan. Add the fish to the pan, season with black pepper and cook on medium heat for 2 to 3 minutes on each side or until it is just cooked through.
  3. Place a handful of baby spinach leaves onto each serving plate, then a layer of grated green pawpaw, if used.
  4. Top with the fish and serve with the salsa.
Per Serve