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rice vinegar lemon juice fresh coriander shallots cracked black pepper chilies white fish lemon slice lime slice orange
Viewed: 15 - Published at: a year agoIngredients
- 150 ml sushi rice vinegar
- 500 ml white vinegar
- 100 ml lemon juice
- 1 bunch fresh coriander, roughly chopped
- 3 shallots, sliced
- cracked black pepper
- 2 chilies, deseeded and sliced
- 300 g white fish fillets (queenfish) or 300 g salmon fillets, thinly sliced
- lemon slice
- lime slice
- 1 grated orange, zest of
Method
- Add all ingredients together thoroughly ensuring fish is covered by juice and not stuck together.
- Place on plate and cover with gladwrap and refrigerate for 45 minutes.
- Eat as entree with plenty of beer (Alfredo's instructions!
- ).
