Recipe by Illanique van Aswegen
This dish is similar to a ceviche except it has the delicious twist of adding coconut milk to the fish after it has marinated in lime juice.
Tahitian fish and mango salad
- 300g fresh, firm, boneless fish fillets (use sustainable fish like hake)
- 15ml (1 tbsp) lime zest
- 80ml freshly squeezed lime juice
- 125ml (½ cup) coconut milk
- 125g (½ cup) plain yoghurt
- 5ml (1 tsp) green chillies, finely chopped
- 250ml (1 cup) fresh coriander leaves
- 40g (½ cup) mange tout, thinly sliced
- 3 radishes, thinly sliced
- 125ml (½ cup) bean sprouts
- 1 cucumber
- 1 mango, peeled and thinly sliced
- salt and freshly ground black pepper, to taste
- microherbs, to garnish
Slice the fresh fish into thin strips. Combine with the lime zest and juice. Cover and place in the fridge for 20 minutes.
Pour half of the lime juice off the fish. Add the coconut milk, yoghurt, chillies, coriander, mange tout, radishes and bean sprouts to the fish.
Use a vegetable peeler to peel cucumber ribbons. Peel about 5 per person.
Place a bed of cucumber ribbons and sliced mango in each bowl and top with a spoonful of the fish mixture. Lightly season with salt and pepper, and garnish with microherbs.
Ask your fishmonger for the best choice of sustainable fish according to SASSI. Avoid using fish on SASSI’s orange and red lists. Always try to buy fresh fish that has not been frozen and defrosted. Fresh fish has a firm texture.