RAW FISH WITH TURMERIC, LIME, GINGER & HERBS - Cuisine Magazine - From New Zealand to the World

Name: RAW FISH WITH TURMERIC, LIME, GINGER & HERBS - Cuisine Magazine - From New Zealand to the World
Ingredients: 2 teaspoons palm or brown sugar; 4 tablespoons lime juice; 2 tablespoons rice vinegar; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 2 green chillies, sliced; 6cm piece fresh turmeric, grated or 1 teaspoon ground turmeric; 4cm piece ginger, peeled, grated; 2 shallots, finely sliced; 4 makrut (kaffir) lime leaves, very finely shredded; 600g fish, cubed or sliced; ¼ small green cabbage, finely sliced; ¼ cucumber, sliced; 4 radishes, thinly sliced; TO SERVE; 1 cup fresh mixed herbs such as dill, Thai basil, coriander crispy shallots, Thai red cargo rice, lime wedges.

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Fragrant and fresh with Thai/ Vietnamese flavours, you could definitely stir some coconut cream through the fish before serving if you liked. For a more hearty

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Ingredients

2 teaspoons palm or brown sugar
4 tablespoons lime juice
2 tablespoons rice vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce
2 green chillies, sliced
6cm piece fresh turmeric, grated or 1 teaspoon ground turmeric
4cm piece ginger, peeled, grated
2 shallots, finely sliced
4 makrut (kaffir) lime leaves, very finely shredded
600g fish, cubed or sliced
¼ small green cabbage, finely sliced
¼ cucumber, sliced
4 radishes, thinly sliced
TO SERVE
1 cup fresh mixed herbs such as dill, Thai basil, coriander crispy shallots, Thai red cargo rice, lime wedges.