INGREDIENTS

  • swordfish (or tuna/snapper/kingfish) 100g per person

  • 10g Soy Sauce

  • 30g Coconut Cream

  • 1 lemon juice of 1

  • ½ juiced lime

  • feijoas 3, finely sliced

  • 1 lemon grass 1 stalk , finely chopped including bulb

  • kaffir lime leaves 2, deveined & finely sliced

  • cherry tomatoes 5 halved

  • capsicum half, finely chopped

METHOD

  1. To make marinade: combine Kikkoman soy sauce, coconut cream & lemon juice in a bowl, stir well.

  2. Slice fish into 0. 5cm lengths and pour marinade over fish.

  3. Finely sliced feijoas skin on – this gives some great texture , lemon grass , kaffir limes & halved cherry tomatoes.

  4. To serve, create a circle of feijoa slices, pile fish mixture into middle and garnish with chopped capsicum.