If ever there was a dish for a hot summer's day this is it! Bringing a whole lot of flavour and freshness, it packs a nice little punch too! We've given this dish a little Wild Fennel Co. twist with the salty, citrus notes of our Lamb Seasoning.
YOU WILL NEED
500g ish of fresh white fish
this is monkfish but gurnard and tarakihi also work well
1 tin of coconut cream
1 tsp Wild Fennel Co. Lamb Seasoning.
3 fresh limes
1 fresh red chili
1 handful chopped coriander
Salt & Pepper
TO MAKE
Finely chop the white fish into thin strips
Squeeze over the juice of two limes, cover and place in the fridge for 30 minutes
Remove from the fridge, season with salt and pepper and stir through the can of coconut cream. Finally slice the red chili and stir through.
Plate up and sprinkle with Wild Fennel Co. Lamb Seasoning. and coriander and serve.
CHEF'S TIP
You can also add chopped spring onion and capsicum to give the dish some extra texture and colour.
