Fish Fillet with Stewed Mushrooms and Tomato-Mango Salsa

SALSA:
1. Dice the following: 2 large Roma tomatoes (remove pulp and seeds), 1 medium white onion, 1 ripe mango (make sure the mango is still firm and not too soft)
2. Add some finely chopped cilantro leaves.
3. Drizzle with dressing made from 4 tbsp of red wine vinegar seasoned with salt and pepper.

FISH FILLET and MUSHROOMS:
1. Any white fish will do. Season with salt and pepper and pan fry. Set aside.
2. In a small pan sauté in 2 tsp olive oil 1 medium onion (slivers) and 2 cloves of garlic (sliced thinly)
3. Add a cup of fresh Shiitake mushrooms (sliced)
4. Add 1 cup of chicken stock and season with salt and pepper.
5. Once the stock has completely reduced set aside.
6. In a saucepan reduce ½ cup of balsamic vinegar and ½ tsp of sugar. Set aside.

To plate, place a cup of steamed rice and top with the fish. Place the stewed mushrooms on top of the fish and drizzle with the reduced balsamic vinegar. On the side place some mixed greens and top with the salsa.