Raw Trevally Salad with Pomegranate

Raw Trevally Salad with Pomegranate on display

Serves 6


  • 500g sashimi-grade trevally, trimmed
  • 1 ripe but firm paw-paw, preferably red, peeled, seeded, quartered and cut into thin 2x3cm diamonds
  • 1 large pomegranate, seeded
  • 2 long red chillies, halved, seeded and cut into julienne
  • 3 green spring onions, cut into julienne and placed in iced water
  • 3 golden eschalots, finely chopped
  • 1 telegraph cucumber, peeled, then cut into long thin ribbons using a vegetable peeler, core discarded
  • 2 oranges, peeled and segmented


  • 2 long red chillies, finely chopped
  • Juice and zest of 2 limes
  • 50g brown sugar
  • 1 eschalot, finely chopped
  • 1 bunch coriander roots, minced 1 tbs fish sauce
  • 1 tsp soy sauce 2 cloves garlic, minced
  • 1 green spring onion, finely chopped


  1. For the dressing, place all the ingredients in a bowl, season to taste and combine well.
  2. Cut the fish into 5x15cm blocks, then thinly slice against the grain.
  3. Arrange the fish on a large serving plate and scatter all the other salad ingredients over the top.
  4. Drizzle with dressing and serve immediately.

Ka hiahia pea koe ki

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