Joey & Lee Anne's Rokolo Raw Fish
TEAM PAPUA NEW GUINEA
INGREDIENTS
500g fillet tuna (thin slices)
1 tps salt
1 tps pepper
½ tsp sesame oil
1 whole onion (julienne sliced)
1 knob of ginger (julienne sliced)
1 cup of cherry tomato (cut in halves)
1 whole cucumber (deseeded and cut into small cubes)
1 yellow or red capsicum (diced)
1 red chili (deseeded and thinly sliced)
2 whole lemons
2 tblspn of soursop vinegar
1 bunch watercress to garnish
METHOD
- Slice tuna thinly and season with salt, pepper and sesame oil. Add ginger and onion slices. Mix all contents and leave to cure in the fridge or a cool setting.
- Put tomatoes, cucumbers, red chillies and capsicum in a bowl and mix
- Prepare lemon marinade by squeezing both lemons into a bowl and set aside.
- Add mixture of tomatoes, cucumbers, red chillies, capsicums to the bowl of tuna and mix thoroughly. Add lemon juice and soursop vinegar to cure and leave to rest for one hour.
- Serve.
Tried this recipe at home? Let us know what you think!