Skip to main content

400g Fresh Moana New Zealand Trevally, thinly sliced

Coconut Cream Dressing
30ml water
30g sugar
30ml white vinegar
30ml fish sauce
1 red chilli, deseeded, minced
1 clove garlic, minced
70ml coconut cream

Salad Ingredients
100g cherry tomatoes, halved
¼ red onion, thinly sliced
Young coconut flesh, scraped from a coconut
½ cucumber, cut into thin rounds
Bunch coriander, leaves picked
1 red chilli, deseeded and thinly sliced


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