Persimmon salsa with crispy fish

This bright and delicious persimmon salsa recipe makes a great condiment for crispy fish to create a flavoursome midweek meal

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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  • 2 persimmons, cut into small pieces
  • 2 tablespoon sweet chilli sauce
  • 1/4 red onion, finely chopped
  • 1/4 cup chopped coriander leaves
  • zest and juice of 1 lime
  • 1 teaspoon Mexican seasoning
  • 2 cup panko breadcrumbs
  • 1/4 cup plain flour
  • 2 eggs, lightly beaten
  • 450 gram fish fillets, cut into serving size pieces
  • 3/4 cup vegetable oil for frying
  • 1/2 cup pomegranate seeds
  • sea salt to season


  • 1
    To make the salsa, combine chopped persimmons, chilli sauce, onion, coriander, and lime juice. Mix and set aside.
  • 2
    Add Mexican seasoning and bread crumbs to bowl. Place flour and beaten eggs into separate bowls.
  • 3
    Dip each piece of fish in flour, egg, then seasoned crumbs. Heat oil in a frying pan and cook fish until golden and crispy.
  • 4
    Mix pomegranate seeds into salsa, then serve with the crispy fish and a sprinkling of sea salt.


  • Considered a delicacy around the world, Kiwis can get persimmons for a surprisingly good price. You can easily pick up sweet Gisborne persimmons at your local supermarket!