Peel the mango and dice finely. Finely chop the chilli pepper and mint and mix together with the mango, honey and lemon juice. Add salt to taste. Briefly blanch the snow peas in salted water. Peel and halve the onion and cut into wedges. Peel and finely chop the garlic.

Season the fish fillets with salt and pepper, turn them in the flour and knock them off lightly. Heat a non-stick pan with oil and fry the fillets over a medium heat for about 6 minutes. Turn the fish fillets once. Halfway through the cooking time, add the snow peas, onions and garlic, fry and season with salt and pepper. Heat and serve rice according to package instructions.

Arrange the fish fillets with the vegetables on the rice and spread the mango chutney on top. Garnish with mint leaves.

Tip 4: If you like it spicier, you can sprinkle everything lightly with soy sauce. Frozen peas can also be used instead of the sugar snap peas.