Underpants 1,543 Posted August 19, 2014 Report Share Posted August 19, 2014 I was inspired by a recent episode of River Cottage, where Hugh made a cerviche with bull mullet. Thinking salmon was going to be relatively easy for me to come by and similarly oily,decided to give something different a go. A current oversupply of lemons & limes was helpful too. Here goes: ST fillets - skinned, de-boned, bloody bits removed and chopped in 3cm or so chunks (mine were from 6 x 35-40cm fish) 1 tsp each minced garlic & ginger handful fresh coriander, roughly chopped fresh chilli to taste, finely chopped lemon/limes freshly juiced Mix all together in a pyrex dish and juice enough lemon/limes to just cover the fish. Cover and refridgerate for 3 hours. Remove and eat. The fish is 'cooked' by the juice and changes colour as if its been cooked conventionally. Pretty simple and tasty. Not overly sour as the ST flavour holds its own. Mine needed more chilli! Alas does say "summer & pilsner" to me. Ale, Kelvin, archerfish and 4 others 7 Quote Link to post Share on other sites
dutchy 451 Posted August 19, 2014 Report Share Posted August 19, 2014 Looks tasty Quote Link to post Share on other sites
newtontoney 57 Posted August 19, 2014 Report Share Posted August 19, 2014 killa !! where is mine ?? Quote Link to post Share on other sites
Wahoo 146 Posted August 20, 2014 Report Share Posted August 20, 2014 If anyone wants to give something slightly different a try, a few years back I scored a Kahawai in NZ of about 3-4kg. Was put straight on ice and later that night filleted , blood line cut out and we had it as sashimi. Swore there & then that I'd never cook another one. Quote Link to post Share on other sites
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