Radio New Zealand - Te Reo Irirangi o Aotearoa

Marinated Trevally

Chef: Anne Thorp as heard on Afternoons Friday 10 February 2012

Tags: fish, trevally

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.

Ingredients

• 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

Method

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.