Wahoo is a great tropical fish that goes really well with this vibrant New Caledonia-inspired sauce.






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I asked the fishmonger to cut the fish into cutlets for this. Having the bone in helps hold the meat together and keep it moist.


  • 1 tsp sesame oil
  • 80 ml olive oil
  • 2 cloves garlic, minced
  • 4 cm piece ginger, minced
  • Juice 2 limes
  • 1 tbsp honey
  • Pinch of salt
  • 4 120g wahoo or cod cutlets (vertically cut fish with bone in centre)
  • ½ bunch spring onions, very finely sliced
  • 2 sprigs coriander, stems and leaves finely chopped

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.


1. Add the oils, garlic and ginger to a small saucepan and cook over a very low heat for 3 minutes (the aim is to just warm the oil up to blood temperature). Remove from the heat. Add the lime juice and honey and a pinch of salt.

2. Heat a grill pan over a high heat (you could also cook the fish on a barbecue).

3. Drizzle a little of the flavoured oil over the fish, coating both sides, and season with salt and pepper. Sear the fish for 2 minutes on one side and then turn over and sear for a further two minutes. Remove fish and place on a platter. Add the spring onions and coriander to the oil and then drizzle over the fish.