Ingredients
600g sashimi-grade trevally, snapper or tuna, cut into 2cm pieces
Juice of 4 limes
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1 medium taro, thinly sliced (we used a mandolin)
Vegetable oil, for deep frying
1 red capsicum, cut into 2cm pieces
1 small red onion, finely chopped
1 Lebanese cucumber, cut into 2cm pieces
400ml coconut cream (we used the Kara brand)
1 mango, cut into 1cm dice
Dill sprigs, to garnish
Lime wedges, to serve
Method
1. Combine the fish and lime juice in a bowl. Refrigerate, covered, for 30 minutes.
2. Meanwhile, deep fry taro slices, a few rounds at a time, until golden and crisp. Drain on absorbent paper. Season.
3. Drain fish, reserving 2 tbs of the soaking liquid.
4. Returned drained fish to a large bowl. Add reserved soaking liquid, capsicum, onion and coconut cream. Season. Stir to combine.
5. Arrange taro crisps on serving plates. Top with fish mixture and sprinkle with mango. Garnish with dill. Serve with lime wedges.
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