3 ripe nectarines, stone removed and cut into 1cm cubes
8 lychees, stone removed and roughly chopped, juices reserved
1 small red chili, deseeded and finely diced
2 tablespoons mint, finely shredded
1 tablespoon fish sauce
4 tablespoons lime juice
1 teaspoon coconut sugar
1 tablespoon coconut oil, for cooking
1/2 cup macadamia nuts roughly chopped
4 x 180g John Dory fillets
1 bunch young asparagus
1 bunch broccolini
Method
Add nectarines, lychees and juices, chili and mint into a small bowl. Mix together fish sauce, lime juice and sugar and toss through nectarine mixture
Season fish with salt and pepper. Heat a fry pan over a medium/high heat, add 1 tablespoon of coconut oil and place fish in skin side down. Cook for 3 minutes until the skin is crispy. Turn over and cook for a further minute until cooked through
Bring a saucepan of water to the boil, season with some salt and add asparagus and broccolini, blanch for 1 to 2 minutes, drain. Serve hot vegetables with dory topped with salsa
