Cooking Instructions:

1. Preheat the oven to 350 F. Cut the French bread into 8-inch pieces. Slice lengthwise, then cut into thick fingers. Place the bread on a baking sheet, and let dry in the oven for 15 minutes.
2. Preheat the grill or light the barbecue and allow the embers to settle. Slash the fish deeply on both sided and moisten with oil. grill or barbecue the fish for 6 minutes, turning once.
3. Peel the mango and cut in half, discarding the stone. Thinly slice one half and set aside. Place the other half in a food processor. Peel the ginger, grate finely, then add to the mango with the chile, lime juice and coriander. Process until smooth. Adjust to a pouring consistency with 2-3 tablespoons water.
4. Wash the spinach and book choy leaves and spin dry, then distribute them among four serving plates. Place the fish over the leaves. Spoon on the mango dressing and finish with the reserved slices of mango and the tomato halves. Serve with the fingers of crispy French bread.

   << back