Raw Trevally Salad with Pomegranate

Serves 6

Ingredients

• 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

Dressing

• 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

Recipe

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.