Mexican bowl with turmeric fish and delicious mango salsa

1 mango, cheeks removed, flesh diced into small cubes

1/4 cup chopped fresh Butlers coriander, plus extra leaves, to serve

1 tablespoon fresh lime or lemon juice

2 long fresh red chillies, deseeded, finely chopped (optional)

4 x 125g firm white fish fillets

1 teaspoon ground turmeric

1 tablespoon extra virgin olive oil

2 garlic cloves, crushed

400g hydrated black or brown beans, rinsed, drained

1 bunch trimmed kale, chopped

300g (2 cups) cooked quinoa, buckwheat or brown rice (or mixed!)

Combine the mango, coriander, lime juice and half the chilli in a bowl. Set aside. Dust the fish fillets with the turmeric to lightly coat. Add a little smoky paprika for extra zing. Heat 2 tsp oil in a large non-stick frying pan or wok over medium-high heat.

Cook the garlic and remaining chilli, stirring, for 1 minute or until aromatic. Add the beans and cook, stirring, for 1 minute or until warmed through. Add the kale and use tongs to toss for 2 minutes or until just wilted.

Cover to keep warm. Heat the remaining 2 tsp oil in a large non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes each side or until golden and cooked through.

Divide the quinoa/rice among serving bowls. Top with the kale mixture, fish and delicious mango salsa. Serve sprinkled with extra coriander.