Combining the freshest of fish with a light chilli and lime infused dressing and chunks of creamy avocado will produce a wonderful dish to serve on a warm summer evening.
Serves: 4–6
INGREDIENTS
500 grams firm white fish, diced into small bite-sized pieces
½ cup lemon juice
¼ cup orange juice
1 teaspoon sea salt
Dressing
½ cup coconut cream
¼ cup thick plain yoghurt
1 clove garlic, crushed
1 teaspoon fish sauce
1 tablespoon sweet chilli sauce
finely grated zest 1 lime
1 tablespoon lime juice
2 tablespoons each finely chopped mint and coriander
½ long red chilli, seeded and finely chopped, optional
sea salt and freshly ground pepper
To assemble
1 avocado, diced
½ cup diced telegraph cucumber
2 spring onions, thinly sliced
shredded cos or iceberg lettuce
METHOD
Fish: Combine all the ingredients in a shallow dish, cover and refrigerate for 1 hour and up to 4 hours depending on how ‘cooked’ you want the fish. Stir occasionally.
Dressing: Whisk all the ingredients in a large bowl and season with salt and pepper.
To assemble: Tip the fish into a strainer and drain well, discarding the juice. Add the fish to the dressing and combine. Gently fold in the avocado, cucumber and spring onions. Season.
Place a good layer of shredded lettuce in each serving dish. Top with the fish salad and some of the dressing and garnish with extra coriander or mint if desired.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!