Thanks to one of Fiji’s leading chefs, Lance Seeto, your next fish dish can help bring you back to that barefoot dining in the sand kind of feeling.
Bring some tropical flavours to your next home-cooked dinner with this Fijian inspired barbied fish, complete with coconut, citrus and tropical fruit flavours.
- 1 whole scaled, gutted white-fleshed fish with skin on.
- ½ cup lime/lemon juice
- 1 large tomato or several small, diced up with flesh removed
- ½ diced red onion
- 1 cup clean sea water (or home-made salt water)
- fresh ground coconut
- papaya (or passionfruit)
- edible flowers
- kumquat (or lime or lemon)
- coriander (cilantro)
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. Score the fish on both sides and place onto a BBQ or hot charcoal-grill. The charcoaled skin of the fish is a key flavour so don’t be afraid to let it crisp and burn in parts.
3. Turn over as required.
4. While the fish is cooking put the diced onion, tomato, lime juice and clean seawater into a shaker and give it a good shake.
5. Once the fish is cooked, serve on a plate topped with the dressing and garnishes.
Recipe by Lance Seeto, owner and chef at KANU in Fiji.