Sea bass ceviche with green papaya slaw

Sea bass ceviche with green papaya slaw

By
From
Poke
Serves
4
Photographer
Matt Russell

The classic Thai green papaya salad, som tam, perfectly balances sweet, salty and sour flavours with an underbelly of spice from the red chillies. Here, we have topped it with a sea bass ceviche lightly cured in lime and coconut milk for extra tropical zing.

Ingredients

Quantity Ingredient

Dressing

Quantity Ingredient
10 limes, juiced
4 tablespoons finely chopped fresh ginger
2 garlic cloves, peeled and crushed
6 tablespoons fish sauce
2 tablespoons soft brown sugar
2 mild red chillies, finely diced

Slaw

Quantity Ingredient
240g green mango, julienned
360g green papaya, julienned
160g carrots, julienned
360g heritage tomatoes, deseeded and cut into eighths
2 large handfuls fresh coriander leaves and stems, finely chopped

Marinade

Quantity Ingredient
120ml tinned full-fat coconut milk
140ml freshly squeezed lime juice
60ml cold water
1 mild red chilli, finely diced
1 teaspoon sea salt

Ceviche

Quantity Ingredient
2 large fresh sea bass, filleted, pin boned and skin removed, cut into 1 cm cubes

Method

  1. Whisk together all the ingredients for the dressing until the sugar has dissolved. Toss with the prepared vegetables for the slaw and set to one side.
  2. To make the marinade, combine the coconut milk, lime juice and water, in a separate bowl. Add the sea bass cubes and mix in, along with the chilli and salt. Allow to marinate for 5 minutes.
  3. To serve, divide the slaw among 4 bowls, then top with the sea bass ceviche.
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