This blazing-hot, flavourful salsa is tempered with sweet ginger and fruity mango, then cooled with a hint of coconut and lime. Addictive and delicious over fish or as a chip dip. For slightly less kick, use finely minced jalapeno instead of scotch bonnet or habaneros.

ingredients

• 2 ripe mangos or paw paws, peeled and cut in 5mm cubes
• 50g The Ginger People® Uncrystallised Bare Ginger, finely minced
• 2 scotch bonnet or habanero chilies, seeded
• 80ml dark rum
• 80ml fresh lime juice
• 60ml coconut cream
• 1/2 teaspoon salt
• 15ml The Ginger People® Organic Ginger Syrup
• 1/8 teaspoon cardamom
• 1/8 teaspoon ground anise
• 1/8 teaspoon ground cloves
• Pinch nutmeg
• Pinch cinnamon
• Halibut – Desired number halibut fillets, or other hearty fish, about 3cm thick. 150g each
• Olive Oil
• Kosher salt and fresh ground black pepper

directions

1. Combine cubed mango or paw paw with Uncrystallised Bare Ginger. Set aside.
2. Combine remaining ingredients, chilies through cinnamon, in a blender. (If using jalapeno, peppers can be minced instead of blending. Scotch bonnet and habanero should be blended to evenly disperse the more intense heat). Puree just until smooth, about 1 minute.
3. Pour into a saucepan. Add mango and ginger. Bring to a low boil, reduce heat and simmer gently for 10 minutes. Remove from heat and keep warm for serving. Salsa keeps refrigerated for 4-6 weeks.
4. To prepare halibut: Preheat grill to medium-high. Lightly oil grate.
5. Brush fillets liberally with oil; season with salt and pepper. Grill until fish flakes easily, 5-6 minutes per side. Serve with warm Ginger Mango Salsa.