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MasterChef New Zealand


Raw Fish Salad

Raw fish salad

1kg gurnard fillets, diced
5 lemons, juiced
maldon sea salt
2 spring onions, finely sliced
4 red capsicums, seeded, finely diced
6 vine ripened tomatoes, finely diced
1/2  jar caper berries, drained and rinsed
1/4 cup flatleaf parsley, finely chopped
2 tins coconut cream
2 fancy lettuce, to serve
2 limes, to serve

1 Place fish in a bowl and cover with lemon juice and sprinkle with salt, set aside for 40-60 minutes to marinade, drain, squeeze dry on a clean tea towel.

2 Combine the spring onion, capsicum, tomatoes, caper berries and parsley in a bowl.

3 Add fish and coconut cream and mix. Refrigerate.

4 Arrange the lettuce leaves in a serving bowl, spoon the salad into the centre.