Local SwordfLocal Swordfish Kokoda, Lemongrass and Spearmint Teaish Kokoda, Lemongrass and Spearmint Tea

Local SwordfLocal Swordfish Kokoda, Lemongrass and Spearmint Teaish Kokoda, Lemongrass and Spearmint Tea
Local SwordfLocal Swordfish Kokoda, Lemongrass and Spearmint Teaish Kokoda, Lemongrass and Spearmint Tea

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Peter Kuruvita

  • Sub Category Name
    Appetisers
    Salads & Dressings
  • Recipe Source Name
    Immunity Inspired by Tea Recipes
  • Festivities Name
    Winter
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    Spring
    Autumn

Ingredients

  • 1 white fish fillet (about 1 kg), skinned and pin-boned (or snapper, blue-eye trevalla or tuna)
  • Juice of 2 large limes
  • 1 tsp. cracked black pepper
  • Salt
  • 2 tsp. Dilmah Green Rooibos Lemongrass and Spearmint Infusion
  • 4 small green chillies, chopped
  • ½ bunch coriander, ½ chopped and sprigs picked, to serve
  • 1 small red onion, finely diced
  • 3 vine-ripened tomatoes, peeled and diced
  • 2 shallots, chopped
  • 250ml (1 cup) coconut cream

Methods and Directions

  • Cut the fish into 1cm pieces and place in a bowl with the lime juice and add Dilmah Green Rooibos Lemongrass and Spearmint Infusion. Toss to coat and leave for 3 minutes or until the fish turns opaque.
  • Add the onion, coriander, chilli, tomato and shallots and combine well.
  • Add the coconut cream and pepper and season with salt. Serve immediately, scattered with the coriander.

ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 10/04/2021