Angelfish carpaccio with asian blueberry dressing recipe | TASTE

Ingredients

• 2 x 200 g fillets angelfish
• ¼ cup soya sauce
• 1 fresh red chilli
• 1 x 5 cm piece ginger, grated
• 2 cloves garlic, crushed
• Juice of 1 lemon or lime
• 50 g coriander, chopped
• 50 g peanuts, chopped
• 2 T mint
• 150 g watercress, rinsed
• 1 x 125 g punnet blueberries
• 1 x 140 g punnet broad beans, blanched