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.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!