INGREDIENTS
FISH MIXTURE:
- 250g Skinned filleted Yellowtail
- ½ Red Onion – chopped
- 1 Tablespoon Seasame Oil
- 1 Tablespoon Hot Sauce
- ½ fresh chilli – chopped
- Bunch fresh Parsley/Corriander roughly chopped
- Drizzle of Olive oil
- Juice of 2 Limes
GARLIC CROUTONS:
- Handful of left over bread
- 2 Cloves crushed garlic
- 1 Tablespoon olive oil
- Baby Cress for garnish
- Lime wedge for garnish
METHOD:
FISH:
Place fish on chopping board
Slice at an angle (sushimi-style cut)
Place into clean glass bowl
Place chopped red onion into glass bowl with fish
Add Seasame oil and hot sauce to mixture
Place chopped red chilli, fresh parsley and olive oil into glass bowl
Finish off with the juice of 2 limes
Stir/mix together and allow to marinade for a few minutes
GARLIC CROUTONS:
Heat olive oil up in pan over medium to high heat
Add garlic and stir through
Add bread to pan until toasted and warm
Serving:
Place fish delicately onto plate
Add sping onion
Top with croutons, watercress and a wedge of lime