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
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.
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