POISSON CRU



500 g skinned and boned firm

1 small onion, finely chopped

fish fillets — e.g. snapper, John,Dory, terakihi, gurnard

1/4 cup coconut milk

1 tomato, diced

1 teaspoon salt

1/2 cup chopped cucumber

1/4 cup lemon juice


Cut fish into bite-sized pieces. Sprinkle with salt and lemon juice. Cover and chill for 2 hours or until fish whitens, stirring occasionally. Drain. Stir in onion and coconut milk. Sprinkle over tomato and cucumber.


Serve chilled. Serves 4 - 6.


MARINATED CHICKEN WINGS



3 cloves garlic, crushed

1 tablespoon tomato sauce

3 tablespoons soy sauce

2 teaspoons grated root ginger

2 tablespoons liquid honey

12 chicken wings


Combine garlic, soy sauce, honey, tomato sauce and ginger. Brush the chicken wings with this mixture. Leave to marinate for 1 hour. Grill for 8—10 minutes or until golden, turning once during cooking time.


Alternatively place wings in roasting dish and cook at 2000 C for about 15 minutes or until crisp and golden. Serve hot or cold.


Serves 4.

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