Marinated Trevally

3:10 pm on 10 February 2012

Trevally is often underestimated. Straight out of the sea, it's a delicious fish, particularly raw. Trevally should be bled immediately after capture. I love the bite and the texture of the chilli and it adds wonderful colour.


  • ½ red onion, thinly sliced
  • 1 shallot, slivered
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely diced ginger
  • 1 large trevally fillet, cubed
  • squeeze of lemon juice and zest from 1 lemon
  • squeeze of lime juice and zest from 1 lime (optional)
  • ½ red chilli, finely sliced
  • flaky sea salt
  • ground white pepper
  • 1 teaspoon extra virgin olive oil


Mix onion, shallot, garlic, parsley and ginger together in a bowl and coat trevally with them. add the coated fish to another bowl with lemon and lime juice and zest. Leave to marinate overnight or even for as little as 2 hours.

Plate up the fish, add fresh chilli, season and drizzle with extra virgin olive oil.

From Jesse Mulligan, 1–4pm

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