Co­conut fish salad

Central and North Burnett Times - - EASY EATING -

SERVES 4-6

In­gre­di­ents

100ml co­conut milk

4 slices fresh ginger

1 red chilli chopped finely

1 tsp le­mon zest

100ml Greek yo­gurt

Salt and freshly ground pep­per

200g fresh fish, cubed

200g cooked prawns, tails re­moved

Juice of 2 limes

1 cup shred­ded cos let­tuce

Mint leaves and sliced chilli to gar­nish

1 lime sliced

Method

In a small pot place co­conut milk, ginger, chilli and zest. Bring to a sim­mer for 3 or 4 min­utes. Re­move and cool. Then re­move the ginger slices. Stir the yo­gurt into co­conut milk. Sea­son with salt and pep­per. Fold through fish, prawns and lime juice.

Place cos let­tuce in the bases of 4-6 glasses. Spoon the fish over.

Gar­nish with mint leaves and chilli slices. Place a lime slice on the side of each glass.

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