Buddha bowls take a back seat this summer as we combine crisp salad bits with coconut- poached warm fish.
Baked gremetola fish salad bowl
Serves 4
For the gremolata
1 tub (160g) fresh coconut cubes, grated
½ punnet (10g) each dill, coriander and mint
½ cup cashews, finely chopped
2 lemons, zested and juiced
1/3 cup olive oil
Red or green chilli, chopped, to taste (optional)
½ can (200g) coconut milk
800g sustainable white fish skin-on, such as kingklip or hake (defrosted at room temperature, if needed)
2 lemons, juiced
Salt and milled pepper
1 lemon grass stalk, crushed (optional)
1 packet (400g) baby marrows, sliced into ribbons and blanched
2 packets (200g) each sugar snap peas, blanched
2 avocados, sliced (optional)
1 packet baby gem lettuce, quartered
2 radishes, sliced (optional)
Method
- Preheat oven to 160°C.
- Combine the gremolata ingredients by finely chopping or blitzing in a food processor. Set aside.
- Pour coconut milk in a deep, ovenproof dish.
- Season fish on both sides and place skin-side down in coconut milk, making sure it doesn’t cover the top of the fish. Season, sprinkle over lemon grass and drizzle with lemon juice.
- Cover loosely with baking paper to allow steaming.
- Bake for 10 minutes until fish turns white, but is not cooked through yet.
- Remove from oven and turn on oven grill.
- Spoon gremolata on top of fish, discarding baking paper and drizzle with olive oil.
- Grill for 5 minutes to cook top of fish slightly.
- Dish up fish portions into bowls along with salad bits and any leftover gremolata sprinkled on top.
- Serve with warm coconut milk (left in the roasting dish) spooned over fish salad.
Words: Lichelle May
Photography by: Fresh Living Magazine
