Burmese Marinated Fish

Phillip Kraal

Cook Time 25 minutes

Servings 4


1 lime
1 lemon
1 handful fresh coriander, chopped
1 handful fresh Vietnamese mint, picked free of stalks and chopped
½ root fresh ginger, peeled and grated
Fresh chilli to taste, chopped
½ tsp sesame oil
2 tsp shallot oil (made by frying chopped shallots in canola oil)
2 tsp palm sugar, grated (caster will be ok if you can’t get palm)
500 g FRESH gurnard fillets
½ red onion, peeled and sliced wafer thin
Sea salt
1 tbsp fried shallots


Grate the lime and the lemon zest with a microplane into a mixing bowl.

Squeeze the citrus juice into the same bowl and add the coriander, mint, microplane-grated ginger, chilli, oils and palm sugar.

Thinly slice the gurnard fillet and arrange each sliver in one layer only directly onto the service platter.

Before serving, add the sliced onion to the dressing and pour over the gurnard.

Leave for no longer than 10 minutes, for the dressing to marinate the fish.

Arrange the onion wafers evenly over the fish.

Sprinkle with a little sea salt, some coriander and fried shallots.


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