Mexican Fish with Kumara Mash and Chipotle Slaw

Steps

1. Bring a medium and a small pot of salted water to the boil. Peel and dice kumara 2cm. Cook in medium pot of water for about 12 minutes until tender. Drain and return to pot with butter and milk. Mash well and season to taste.
2. While kumara cooks, prepare slaw. Add corn to small pot of boiling water and cook for about 3 minutes until tender. Drain well and place in a large bowl.
3. Thinly slice cabbage until you have about 1½ cups worth and grate carrot. Add to bowl with corn along with yoghurt, mayonnaise and chipotle sauce. Toss to combine and season to taste.
4. Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. In a medium bowl, combine flour, salt and Mexican spice mix. Add fish and toss to coat.
5. Heat a drizzle of oil and the butter (if using) in a large fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until just cooked through. Spoon butter over fish to coat before removing from pan.
6. To serve, divide kumara mash between plates and top with Mexican fish. Serve chipotle slaw on the side.