Name: Tahitian fish salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 600 gram kingfish, skinned; 2/3 cup (160 millilitres) lime juice; 1 large kumara, thinly sliced; 1 telegraph cucumber; 1 tablespoon finely grated lime rind; 3 fresh small red thai chillies, thinly sliced; 4 green onions, thinly sliced; 1 1/2 cup finely chopped coriander leaf, root and stem mixture; 1 2/3 cup (400 millilitres) coconut milk; 2 avocados, thinly sliced

Tahitian fish salad

If you fancy trying something a bit out of the ordinary, this Tahitian fish salad is simple to make and absolutely bursting with flavour. It makes a colourful and delicious lunch.

Serves 4

Cook

15M

Marinate

20M

Ingredients

600 gram kingfish, skinned

2/3 cup (160 millilitres) lime juice

1 large kumara, thinly sliced

1 telegraph cucumber

1 tablespoon finely grated lime rind

3 fresh small red thai chillies, thinly sliced

4 green onions, thinly sliced

1 1/2 cup finely chopped coriander leaf, root and stem mixture

1 2/3 cup (400 millilitres) coconut milk

2 avocados, thinly sliced

Method

1.Slice fish in half lengthways, remove bones and blood line; slice halves crossways into 5mm strips. In a large bowl, combine fish with juice; cover and refrigerate 20 minutes.

2.Meanwhile, cook kumara on heated oiled grill plate (or grill or barbecue) until browned lightly both sides and just tender.

3.Using vegetable peeler, slice cucumber into ribbons. Add cucumber, rind, chilli, onion, coriander and coconut milk to undrained fish; toss gently to combine.

4.Divide kumara among serving plates, top with avocado and fish salad.