Step 1

For the palm sugar dressing, combine all ingredients with 1 tbs salt flakes and 2/3 cup (160ml) warm water in a bowl, stirring until sugar and salt have dissolved. (The dressing will keep, covered and chilled, for 5 days.)

Step 2

Heat a chargrill pan or barbecue to medium-high heat. Dampen a piece of baking paper with water and place directly on grill. Make three 1cm-deep diagonal cuts into the skin side of each fish fillet. Rub fish in oil and grill for 3-4 minutes each side or until just cooked through. Set aside.

Step 3

To make the salad, toss mango, basil leaves, mint and peanuts in a bowl with 1/3 cup (80ml) palm sugar dressing. Place fish on a platter with salad. Scatter over sliced chilli and extra basil, mint and roasted peanuts.

Step 4

Serve with lime cheeks and remaining dressing on the side.