This dish makes for the ultimate crowd pleaser on a summer's day.
Ingredients
| 1 fillet | Trevally (Main) |
| 1 fillet | Tarakihi (Main) |
| 1 | Lemon, squeeze enough juice to cover fish |
| 5 | Cucumbers, mini |
| 2 tsp | Sugar |
| 1 tsp | Salt |
| 3 | Tomatoes, de-seeded and evenly chopped |
| 1 | Spring onion, sliced |
| 1 handful | Chives, chopped |
| ½ | Lemons, zest of |
| ⅔ cup | Coconut cream |
| 1 to taste | Salt and freshly ground black pepper |
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Directions
- Cut one fillet each of very fresh tararakihi atrevally into even-sized pieces, about 5mm thick. Squeeze enough lemon juice onto fish to just cover.
- Marinate in the fridge for 45 minutes. Meanwhile, evenly cut 5 mini cucumbers into a bowl.
- Add 2 tsp sugar and 1 tsp salt and set aside to quick-pickle, then drain.
- De-seed and evenly chop 2-3 tomatoes and add to the the cucumber along with 1 slicliced spring onion, a small handful of chopped chives, the zest of 1/2 a lemon, 2/3 cup coconut cream and salt and pepper to season.
- Drain (and discard) the lemon juice from the fish and add to the mix.
