Roast Chicken with Garlic
An easy roast recipe to whip up on the weekend
200 g Hiramasa kingfish fillets
200 g Petuna ocean trout fillets
50 ml Apple cider vinegar
75 ml Fresh lime juice
30 g Sea salt
50 g Sugar
10 Cherry tomatoes, sliced
3 Pickled turmeric onions (pickled onions, fresh turmeric, turmeric powder and green chili)
Black sesame seeds and baby coriander for garnish
Slice the fish fillets into your desired shape. Cubes or sashimi-style will work.
Combine the vinegar, sugar, salt and lime juice (check the mixture for taste, as some apple cider vinegars can be sweeter than others) and spoon over cut fish. Leave for 10 mins to quickly cure.
For the onions (this is the cheat version): take a standard jar of pickled onions and add 1 knob of fresh grated turmeric, 1 teaspoon of turmeric powder and 2 sliced green chilies and add to the pickling liquor from inside the jar, then spoon over onions. Leave for 10-15 mins and you're good to go. Combine the rest of the ingredients and season with the same juice that has been curing the fish. Place the fish on top of the salad/onions and garnish with sesame seeds and coriander.
Credits: China Lane