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

1. Cut fillets in half and place in a large stainless steel bowl.
2. Combine all other ingredients (except for peanuts and shallots).  And mix well until sugar dissolves.
3. Pour over Icefish and stir to coat.  Leave to marinate for 1 hour.
4. Serve chilled and sprinkle liberally with roast peanuts and crispy shallots with lots of lime wedges.