3 ripe nectarines, stone removed and cut into 1cm cubes
8 lychees, stone removed and roughly chopped, juices reserved
1 small red chilli, deseeded and finely diced
2 Tbs mint, finely shredded
1 Tbs fish sauce
4 Tbs lime juice
1 tsp coconut sugar
1/2 cup macadamia nuts roughly chopped
4 x 180 g John Dory fillets
1 bunch young asparagus
1 bunch broccolini
Add nectarines, lychees and juices, chilli and mint into a small bowl. Mix together fish sauce, lime juice and sugar and toss through nectarine mixture.
Season fish with salt and pepper. Heat a fry pan over a medium/high heat, add 1 tablespoon of coconut oil and place fish in skin side down. Cook for 3 minutes until the skin is crispy.Turn over and cook for a further minute until cooked through.
Bring a saucepan of water to the boil, season with some salt and add asparagus and broccolini, blanch for 1 to 2 minutes, drain. Serve hot vegetables with dory topped with salsa.