A fresh, vibrant and healthy dish using fresh, white fish fillets with melon, mint and cucumber – the perfect appetiser.
Serves: 8
INGREDIENTS
600 grams fresh, firm white fish fillets
½ cup lemon juice
1 teaspoon sea salt
Salad
2 tablespoons lime juice
1 tablespoon orange juice
2 tablespoons olive oil
1-2 teaspoons wasabi paste
1 clove garlic, crushed
½ teaspoon grated fresh ginger
1 honeydew melon, peeled, seeded and diced
1 cup thinly sliced telegraph cucumber
2 spring onions, thinly sliced
2 tender inner stalks celery, thinly sliced
1 firm but ripe avocado, diced
¼ cup mint leaves, thinly sliced
sea salt and freshly ground pepper
METHOD
Slice the fish thinly and place in a shallow dish. Add the lemon juice and salt and turn to coat. Cover and refrigerate for 1 hour or up to 6 hours. The longer the fish is left in the lemon juice the more ‘cooked’ it becomes. Strain the fish and discard the liquids.
Salad: Whisk the lime and orange juice, olive oil, wasabi paste, garlic and ginger in a large bowl and season. Add the fish and all the remaining ingredients and gently combine.
To serve: Transfer to a shallow serving plate and serve with extra lime wedges.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!