• 1 ripe mango about 150gr / 5oz, peeled and pitted, flesh diced
• 2 shallots, minced
• ¼ teaspoon chili oil
• 1 red chili, deseeded and finely sliced
• 2 tablespoons minced spring onions
• 3 tablespoons minced cilantro leaves (coriander)
• 3 tablespoons minced flat-leaf parsley
• ½ teaspoon minced peppermint
• 300gr / 10oz cod, sea bass or sole filets
• 2 chinese cabbage leaves or any other large green vegetable leaves, for steaming
• Salt
• Black pepper
• 1 tablespoon sweet black soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon mixture of mandarin, orange and lime juice

To make the dipping sauce, mix 1 tablespoon sweet black soy sauce, 1 tablespoon rice vinegar and the mixture of citrus fruits in a bowl and set aside.

To make the fish rolls, place the mango, shallots, chilli oil, chilli, spring onions, cilantro, parsley and peppermint in a large bowl and mix until well combined. Set aside.

Carefully slice the fish filets horizontally with a sharp knife into thin filets about 3mm / 1/8 in thick. Spoon some of the mango mixture on top of each slice and roll it up into a small log. Repeat until all the slices are used up and sprinkle salt and pepper on top of the rolls.

Line a steamer with the cabbage leaves or other green leaves, then place the fish rolls on top and steam over high heat for about 3 minutes. Serve hot with the dipping sauce.