Step 1

Place carrot, celery and onion in a medium bowl of iced water. Refrigerate for 1 hour or until vegetables strips have curled; drain. Pat dry with paper towel.

Step 2

Meanwhile, make sweet ginger dressing by combing ingredients in a screw-top jar; shake well.

Step 3

Heat a medium non-stick frying pan over medium-high heat. Cook fish, skin-side down, for 3 minutes. Turn; cook for 1 minute or until cooked through.

Step 4

To make salsa, combine the carrot, celery, onion, mandarin, pomegranate seeds and dressing in a large bowl.

Step 5

Serve fish with salsa and lemon wedges.