My Feast by Peter Kuruvita

Author:Peter Kuruvita
Language: eng
Format: epub
Publisher: Hardie Grant Books
Published: 2012-11-23T16:00:00+00:00

RAW TREVALLY SALAD WITH POMEGRANATE

WHEN I WAS IN AITUTAKI IN THE COOK ISLANDS FILMING ISLAND FEAST, I WENT SPEARFISHING WITH ONE OF THE LOCALS, DAVE. HE GUIDED ME OUT ONTO THE REEF, HE HAD NO SHOES ON, THE TIDE WAS RISING AND THERE WAS A HUGE SWELL. WE VENTURED TO THE EDGE OF THE REEF AND WERE REWARDED WITH A BEAUTIFUL TREVALLY FOR DINNER. I CREATED THIS DISH WHEN WE GOT BACK ON LAND.

SERVES 6

500 g (1 lb 2 oz) sashimi-grade trevally (see note), trimmed

1 ripe but firm papaya, preferably red, peeled, seeds removed, quartered and cut into thin 2 x 3 cm (¾ x 1¼ inch) diamonds

1 small pomegranate, seeds removed

1 telegraph (long) cucumber, peeled, shaved into ribbons using a vegetable peeler, core discarded

2 oranges, peeled, pith removed and segmented

3 spring onions (scallions), cut into julienne and placed in iced water, then drained

3 French shallots, thinly sliced

2 long red chillies, seeds removed and cut into julienne

spring onion and lime dressing

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