As the fish is not cooked, it is essential to use only very fresh fish. The souring ingredient is usually kalamansi lime juice but mango juice, or vinegar may also be used.
Ingredients: (Serves 4-6)
- 400 g/14 1⁄3 oz milk fish, pomfret or perch fillets
- 250 ml/8 fl oz /1 cup vinegar
- 3-cm/1½-in ginger knob, peeled and shredded
- 3 onions, medium, peeled and finely sliced
- 1 cucumber, large, soft center removed and shredded
- 2½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 2 Kalamansi limes, large, juice extracted
- 6 small cup-shaped lettuce leaves
- 3 red chillies, chopped
Method:
Skin fillets with a sharp knife, then wash and cut into 5-cm (2-in) cubes. Add half the vinegar and leave for a few minutes, then gently squeeze vinegar out.This will firm the fish.
Mix fish cubes with ginger, onions, cucumber, salt and pepper in a bowl. Add remaining vinegar and lime juice and mix well. Refrigerate for at least 1 hour.
Drain some of the vinegar off before spooning salad into lettuce cups. Garnish with chopped chillies and serve as an entree.
Summary
Recipe Name
Raw Fish Salad Recipe
Published On
Average Rating
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