recipe courtesy of executive chef Josh Harris
takes 15 mins
makes 2 entree serves
2 fillets kawahagi (or any other firm white-flesh fish), diced
1 tbsp chopped coriander root
1 tsp caster sugar
½ tsp sea salt
1½ limes, zest and juice
2 tbsp extra virgin olive oil
sliced radish and fresh coriander leaves to serve
for the dressing grind together the coriander root, sugar, salt, olive oil, lime zest and juice in a mortar and pestle until well combined and fragrant.
place fish in a small mixing bowl and add 2-3 tbsp of dressing and mix well.
allow fish mixture to sit for 10-15 in the fridge then spoon onto a plate and garnish with freshly picked coriander leaves and thinly sliced radish.
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