Boar fish, taro, mango and spinach salad

Ingredients

1	Vegetable oil, (or rice bran oil)
3	Fish fillets, (boar fish) (Main)
1	Taro
1	Mango
1	Salt and pepper
4 handfuls	Spinach leaves

Dressing

1 clove	Garlic, (crushed)
100 g	Yoghurt
1 tsp	Mint, (chopped)
1 tsp	Coriander, (chopped)
½ tsp	Caster sugar
1 to taste	Salt
½ tsp	Smoked kelp

Directions

1. Preheat oven to 200C. Peel the taro and slice thinly. Toss with oil, season and bake for 30 minutes or until crisp.
2. Heat a pan and when hot add 2 Tbsp oil. Add the fillets, season then cook for two to three minutes on each side, depending on thickness. Let cool.
3. Peel the mango, remove the stone the slice the flesh. Combine the dressing ingredients. Arrange the salad, then drizzle over the dressing.