Heat Grace Vegetable Oil in a skillet and use to saute the chopped garlic, escallion, onion and lemon grass.
Pour in the Grace Coconut Water and bring to a simmer. Mix in the mango puree.
Season fish with salt and pepper and add to the simmering liquid. Spoon the simmering liquid over the fillet and poach for 10 minutes.
To Serve: Serve over pickled cabbage and top with Avocado Salsa.
Poach: To cook by simmering in a small amount of liquid.
Recipe submitted and presented by Chef Martin Sterling