|1 kg||Smoked fish, such as gemfish or blue cod (Main)|
|6 large||Feijoas (Main)|
|1 cup||Vietnamese mint leaves, or English mint, loosely packed|
|2 Tbsp||Extra virgin olive oil|
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- Remove the skin and bones from the fish then break the flesh into bite-sized pieces. Put into a large bowl.
- Halve, peel and stone the avocados then slice. Add to the bowl.
- Peel and slice the feijoas and add with the mint, lemon juice and olive oil. Season with salt and freshly ground pepper,
- Using your hands, very gently turn the ingredients to ensure they are evenly mixed and then plate.