Submerge the onion in a bowl of cold water for 10 minutes - this will remove some of the intense onion flavour. Add all the Mango Jalapeño salsa ingredients to a large bowl and mix until combined. In a separate bowl, mix together the white cabbage, soured cream and lime juice.

Heat the butter in a large, lidded pan, sear the cod fillets over a medium-high heat for 3 minutes on each side, until showing colour, then remove from the pan (the cod will become flakey as it's cooked so remove carefully!).

In the same pan, sauté the shallot over a low-medium heat for 3 minutes, then add the coconut milk, lime juice and zest, stir to combine and bring the sauce to a gentle simmer for 5 minutes, then carefully add the cod fillets back to the pan, cover with a lid and cook on a low simmer for 15-20 minutes until the sauce is thick and deep in colour.

Meanwhile, in a large bowl, mix together all the Mango Jalapeño salsa ingredients. In a separate bowl, mix together the white cabbage slaw.

When ready to serve, remove the cod fillets from the pan, cook down the sauce to your desired consistency, if it's too thick just add splashes of water or coconut milk to loosen. Serve the cod fillets over white rice, along side the salsa and white cabbage. Pour over Coconut Lime sauce and garnish with coriander.