Tahitian style pickled Icefish
This superb dish uses the subtle flavour, firm texture and pearly white fillet of Icefish, direct from the pristine Southern Ocean.
Serves 1
Ingredients
500g Icefish fillets
1 red hot chilli
1 Tbspn fish sauce
1 cup coco cream
1 Tbspn grated palm sugar
half cup lime juice
1 cup coriander leaves
1 Tbspn chopped mint leaves
roasted peanuts and shallots
extra lime wedges
To make
- Cut fillets in half and place in a large stainless steel bowl.
- Combine all other ingredients (except for peanuts and shallots). And mix well until sugar dissolves.
- Pour over Icefish and stir to coat. Leave to marinate for 1 hour.
- Serve chilled and sprinkle liberally with roast peanuts and crispy shallots with lots of lime wedges.
Posted by: maestro