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.
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!