Crispy Sesame-Crusted Salmon with Mango Rice and Sesame-Scallion Vinaigrette

Ingredients

• 4 pieces Salmon fillets (about 120g each, skinless)
• 1 piece Mango (peeled and diced)
• 50 g Potato or corn starch
• 2 pieces Egg whites
• 100 g Sesame seeds
• 100 g Puffed rice (roughly crushed)
• 150 g Basmati rice
• 1 piece Lime (zest only)
• 1 handful Coriander leaves
• 150 ml Sunflower or olive oil (for frying)
• Salt and black pepper (to taste)
• 3 pieces Spring onions (finely sliced)
• 4 cm Fresh ginger (grated or mashed)
• 2 tbsp Mustard
• 4 tbsp Toasted sesame oil
• 4 tbsp Rice vinegar
• 4 tbsp Soy sauce