Name: Fish with ginger and shallot dressing
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: Ginger and shallot dressing; 1 (25g) shallot, finely chopped; 1 tablespoon drained pickled pink ginger, finely chopped; 1 teaspoon lime juice; 2 teaspoon caster sugar; 2 tablespoon japanese soy sauce; 1/4 cup (60ml) olive oil; 1 (320g) pomegranate; 480 gram kingfish, skin and bones removed; 100 gram feta cheese, cubed; 2 tablespoon finely chopped fresh chives; fried shallots, lime wedges, to serve

Ingredients

Ginger and shallot dressing

1 (25g) shallot, finely chopped

1 tablespoon drained pickled pink ginger, finely chopped

1 teaspoon lime juice

2 teaspoon caster sugar

2 tablespoon japanese soy sauce

1/4 cup (60ml) olive oil

1 (320g) pomegranate

480 gram kingfish, skin and bones removed

100 gram feta cheese, cubed

2 tablespoon finely chopped fresh chives

fried shallots, lime wedges, to serve

Method

1.To make ginger and shallot dressing, combine ingredients in screw-top jar; shake well, season to taste.

2.Remove seeds from pomegranate; drain. You need ½ cup pomegranate seeds.

3.Slice fish thinly, place on serving plates. Top with cheese, chives and pomegranate seeds. Drizzle with dressing and stand 5 minutes. Serve sprinkled with fried shallots, and lime segments.

To remove seeds from pomegranate, cut in half crossways. Hold one half over a bowl, firmly tap on the skin with a wooden spoon or rolling pin, the seeds should fall out into the bowl. Any sashimi quality fish will work well.
Note

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Ingredients

Method

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