This is a quick and impressive meal, but the timing is very important to get the fish cooked perfectly, and be able to serve it while it is still hot.
To make the salsa (this can be done the day before and refrigerated), simply blitz the mango, coriander, and lime juice with a hand blender until there are no lumps.
Season the fish well on both sides with the salt and pepper, and cut just through the skin, 3 times with a very sharp knife.
Heat the oil on a medium heat in a heavy based frying pan. Add the fish fillets skin side down and sprinkle the fennel seeds into the oil, cooking for 4 - 5 minutes or until golden brown.
At this point heat your wok on a medium to high temperature with ½tbsp oil. Flip the fish over and cook for 45 seconds. Remove the fish from the pan (but leave the pan on the heat) and place them on a warm plate, skin side down. Drizzle the fish with soy sauce.
Add the ginger, chillis, and garlic to the pan that the fish was in, and the remaining soy sauce and rice noodles to the wok. Stir fry for about 3 minutes.
Remove both pans from the heat. Stir the spring onions into the pan with the chillis. Now serve, arranging the fish fillets over the noodles, and spooning the chilli, spring onion mixture over the top. Finally, add some of the salsa to the plate.
Tip: I choose rice noodles because they are quick; But you could use egg noodles, rice, or one of the heat up flavoured rices if you are not too confident.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.