Fish carpaccio with avocado and tomato

Serves: 4
Time to make: 10 mins , plus 1 hr chilling

Total cost: $ 18.00 / $ 4.50 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

400g very fresh fish fillets, thinly sliced
4–5 teaspoons balsamic vinegar
1 ripe avocado
2 large tomatoes
2 cups baby rocketarugulaX
2 tablespoons capers
1 tablespoon freshly chopped basil

Nutrition Info

Kilojoules 990kJ
Calories 238cal
Protein 22g
Total fat 15g
Saturated fat 2g
Carbohydrates 5g
Sugars 3g
Dietary fibre 3g
Sodium 200mg
Calcium 70mg
Iron 1mg

Instructions

1 Place the fish slices into a bowl, pour in the vinegar and toss lightly to coat the fish.

2 Peel and dice the avocado. Wash and thinly slice the tomatoes.

3 Arrange the fish slices in a thin layer around the outside of a large round plate. Wash the rocket leaves, pat dry and pile in the centre, along with the avocado pieces and tomato.

4 Sprinkle capers and basil over the fish. Refrigerate for an hour before serving.

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Variations

Almost any fish available in New Zealand can be used in this recipe: snapper, kingfish, trevally, salmon, bream, bonito, garfish, whiting, flounder, flathead, tuna, and even leatherjacket.
You can replace the rocket with baby cos lettuce for a milder flavour.

HFG tip

If you’re buying the fish (not catching it), ask the shop to slice the fillets for you. If you have to do it yourself, placing the fillet in the freezer for 30 minutes first will make the slicing easier.
Although the fish is not heated, it is not raw either because it’s ‘cooked’ by the vinegar acid.

Author:Yvonne Walus

First published: Jan 2017