SHALLOT, RASPBERRY & MALT VINEGAR DRESSING ON RAW FISH - Cuisine Magazine - From New Zealand to the
Try shallot, raspberry, and malt vinegar dressing on fresh raw fish for a vibrant entree or snack. Perfect for seafood lovers!
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Ingredients
- 3 shallots, diced
- ¼ cup raspberries, fresh or frozen and thawed
- 3 tablespoons malt vinegar
- ½ teaspoon salt
- 1 teaspoon raw sugar
- 300g (approx) fresh raw fish, thinly sliced (we recommend kahawai or trevally)
- 1 handful coriander, finely chopped, to serve
- extra virgin olive oil, to serve
- sea salt, to serve
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