Post by smokey on Aug 2, 2014 16:20:09 GMT 10
There is a bunch of ways to do this but this ones ingredients are most often what I have on hand.
300-400 gr white fleshed fresh fish
Lime juice, enough to just cover fish
1 red onion
1 clove garlic minced
1 small piece ginger minced
Salt
Pepper
Equal amounts of diced
Cucumber
Tomato
Avocado
Coriander to toss through.
Method
Slice fish fine and place into a bowl. Add garlic, Ginger, a pinch of salt and cracked pepper. Finally add juice of limes till just covered and mix. Place fish into fridge for six hours or overnight.
Slice onion and sprinkle with salt to dry brine, About half an hour, Rinse and dry. Set aside.
Lastly add remaining salad and onions to the fish / juice mixture and toss through.
Best refrigerated for an hour for flavours to combine. Test for salt , pepper and toss in coriander prior to serving.
Fantastic served on garlic bread the same way bruschetta is served
Any citrus can substitute or a mixture of .
Just angle your garnish to suit, eg lemon and tarragon.
Anything really goes with this side.
300-400 gr white fleshed fresh fish
Lime juice, enough to just cover fish
1 red onion
1 clove garlic minced
1 small piece ginger minced
Salt
Pepper
Equal amounts of diced
Cucumber
Tomato
Avocado
Coriander to toss through.
Method
Slice fish fine and place into a bowl. Add garlic, Ginger, a pinch of salt and cracked pepper. Finally add juice of limes till just covered and mix. Place fish into fridge for six hours or overnight.
Slice onion and sprinkle with salt to dry brine, About half an hour, Rinse and dry. Set aside.
Lastly add remaining salad and onions to the fish / juice mixture and toss through.
Best refrigerated for an hour for flavours to combine. Test for salt , pepper and toss in coriander prior to serving.
Fantastic served on garlic bread the same way bruschetta is served
Any citrus can substitute or a mixture of .
Just angle your garnish to suit, eg lemon and tarragon.
Anything really goes with this side.