Chilli, lime and  seawater sauce

Chilli, lime and seawater sauce

By
From
My Feast
Makes
3/4 cup
Photographer
Chris Chen

Basic but perfect. The only thing you need here is pristine water from the ocean that is crystal clear and completely free of pollutants. When I was in Fiji, I used to go fishing at night. I would take only my fishing lines, and a lime and some fresh chilli to make my supper. I used to build a big fire on the beach and as I pulled a fish out of the water I threw it straight into the flames — no cleaning or scaling, the scales actually protected the flesh — and the whole fish would go black. I simply peeled the skin off and the scales would come off with it, then I took a piece of the juicy flesh and dipped it in seawater mixed with lime and chilli.

Ingredients

Quantity Ingredient
2 limes, juiced
150ml fresh seawater or heavily salted water
3 small red or green chillies, finely chopped

Method

  1. Combine all of the ingredients in a bowl and set aside until needed.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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