- serves 2 people
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 1 small sweet potato, peeled
- 1 tbsp raw sugar
- 1 cinnamon stick
- 1 long red chilli
- 2 limes, juiced
- sea salt and freshly ground black pepper
- 2 skinless, boneless white fish fillets such as snapper, as fresh as possible, cut into 2 cm cubes
- ice cubes
- ½ red onion, finely sliced
- 1 tbsp finely chopped coriander
Instructions
Boil the sweet potato with the sugar and cinnamon until just soft. Leave to cool, then cut into 2 cm cubes.
Blanch the chilli then peel off the skin and remove the seeds. Place in a mortar with a little lime juice, salt and pepper and grind to a paste.
Combine the fish, remaining lime juice and a few ice cubes in a bowl. Add the onion, a pinch of salt, a little pepper and a little chilli paste to taste and mix together. Stir in the coriander. Place in a serving bowl with the sweet potato on the side. Eat immediately: the fresher, the better.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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