MARINATED FISH SALAD WITH CHILLI
COOKBOOK: The Complete Low-Fat Cookbook
I think I’m just all fished-out this week!
It was lovely and a refreshing light meal. Coconut & lime gave the fish a great flavour along with the cucumbers , tomatoes and the blend of chilli and ginger, well what can I say! Delicious!
Not the sort of salad you can eat the day after. Best only to make enough on the day.
500g white fish fillets, no skin
3 tomatoes, diced
3 small lebanese cucumbers, peeled and diced
5 spring onions, finely sliced
2 red chillies, seeded and chopped
2 garlic cloves, chopped finely or crushed
2 tablespoons fresh ginger, chopped finely
1/4 cup lime juice
1/4 cup coconut milk
salt and pepper
To make the marinade combine the coconut milk, lime juice , salt & pepper and set aside.
Place fillets in a deep bowl and pour the marinade over the fish. Mix well, Refrigerate for an hour.
Place the fillets in an oven dish, drizzle with olive oil and bake for approx 15-17mins or until cooked. Break up the fish into bite size either in the oven dish or on board. Set aside.
Add a little olive oil in a pan, fry the garlic, add the ginger, chilli and spring onions. Turn heat off and keep mixing. Add the cucumbers and tomatoes, mix well. Add the fish.
Ready to serve.