Raw trevally salad with pomegranate

Raw trevally salad with pomegranate

By
From
My Feast
Serves
6
Photographer
Chris Chen

When I was in Aitutaki in the Cook Islands filming Island Feast, I went spearfishing with one of the locals, Dave. He guided me out onto the reef, he had no shoes on, the tide was rising and there was a huge swell. We ventured to the edge of the reef and were rewarded with a beautiful trevally for dinner. I created this dish when we got back on land.

Ingredients

Quantity Ingredient
500g sashimi-grade trevally, trimmed
1 ripe but firm papaya, preferably red, peeled, seeds removed, quartered and cut into thin 2 x 3 cm diamonds
1 small pomegranate, seeds removed
1 telegraph cucumber, peeled, shaved into ribbons using a vegetable peeler, core discarded
2 oranges, peeled, pith removed and segmented
3 spring onions, cut into julienne and placed in iced water, then drained
3 french shallots, thinly sliced
2 long red chillies, seeds removed and cut into julienne
Spring onion and lime dressing

Method

  1. Cut the fish into 5 x 15 cm blocks, then thinly slice against the grain. Arrange the fish on plates, scatter over the remaining salad ingredients, drizzle over the dressing and serve immediately.

Note

  • Generally when using raw or barely cooked fish in a recipe, make sure it is sashimi grade. A good fishmonger will be able to give you this information.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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