Ingredients
- 400g Fresh Moana New Zealand Trevally, thinly sliced
- 30ml water
- 30g sugar
- 30ml white vinegar
- 30ml fish sauce
- 1 red chilli, deseeded, minced
- 1 clove garlic, minced
- 70ml coconut cream
- 100g cherry tomatoes, halved
- 0.25 red onion, thinly sliced
- Young coconut flesh, scraped from a coconut
- 0.5 cucumber, cut into thin rounds
- Bunch coriander, leaves picked
- 1 red chilli, deseeded and thinly sliced
Recipe also works with:
Method
Dressing: Mix water, sugar, white vinegar and fish sauce in a bowl until the sugar has dissolved. Add the minced chilli garlic and coconut cream.
Place the sliced Trevally and dressing to a large bowl. Add the cherry tomatoes, sliced red onion, young coconut flesh and cucumber and combine.
Arrange into your serving bowl and garnish with the coriander leaves and sliced red chilli. Serve with tortilla crisps.
Recipe: Moana New Zealand
Species used in this recipe
Trevally Mãori Name: Araara
Trevally belong to the Carangidae family (trevallies, kingfishes).