Moroccan Coconut Fish with Kumara Mash and Cauliflower Orange Salsa

Steps

1. a medium pot of salted water to the boil.
2. Cook kumara in pot of boiling water until soft, about 12 minutes. Drain, return to pot with butter and milk and mash until smooth. Season with salt and pepper and keep warm.
3. While kumara cooks, prepare rest of the meal; heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on medium heat. Stir-fry cauliflower for about 5 minutes until lightly coloured and tender. Transfer to a large bowl to cool slightly. Add remaining salsa ingredients to bowl, toss to combine and season with salt and pepper. Wipe out fry-pan with paper towels and set aside.
4. Pat fish dry with paper towels, removing any remaining scales or bones and cut any larger fillets in half. Place flour into a shallow bowl, whisk egg with milk in another bowl and place coconut and Moroccan spice mix in a third bowl. Coat each piece of fish first in flour, then egg, then coconut spice mix. In the same pan cauliflower was cooked in, heat a drizzle of olive oil on low to medium heat. Fry fish for 1–2 minutes each side (depending on thickness) or until crust is golden and fish is just cooked. Take care not to burn coconut crust.
5. Divide kumara mash between plates, top with fish and spoon over cauliflower orange salsa. Garnish with coriander.