Meals made for special occasions give us a chance to really enjoy what we're cooking and eating. This recipe is great for relaxed Christmas or New Year entertaining with a couple of lovely cocktails thrown in for good measure.
|750 g||White-fleshed fish fillets, firm (Main)|
|½ cup||Lime juice, or lemon juice|
|2 Tbsp||Fish sauce|
|400 g||Coconut cream|
|½||Red chillies, seeds removed and finely chopped|
|½ tsp||Sea salt|
|1 kg||Mussels (Main)|
|1||Iceberg lettuce, leaves separated|
|500 g||Cooked prawns, cutlets (Main)|
|1||Red onion, sliced into rings|
|1||Avocado, large, peeled and cut into thin slices|
|½ cup||Red capsicums, seeds removed and cut into fine strips|
|½ cup||Fresh coriander|
|1 to serve||Lime, or lemon wedges|
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- Cut fish into bite-size pieces and place in a glass or ceramic bowl. Pour over lime juice, fish sauce, coconut cream, chilli and salt. Toss well and refrigerate mixture overnight.
- Place the mussels in a large saucepan, cover and place over a medium heat for 5 minutes, shaking every so often. Allow to cool and then remove mussels from shells, discarding any that don't open.
- Line a large bowl with iceberg lettuce leaves. Lift fish from the marinade and arrange in the lettuce along with mussels, prawns, capsicum, avocado, onion and coriander leaves.
- Spoon some of the coconut cream mixture over salad and serve with lime or lemon wedges.