Fish with ginger and shallot dressing
To remove seeds from pomegranate, cut in half crossways. Hold one half over a bowl, firmly tap on the skin with a wooden spoon or rolling pin, the seeds should
Ingredients
- Ginger and shallot dressing
- 1 (25g) shallot, finely chopped
- 1 tablespoon drained pickled pink ginger, finely chopped
- 1 teaspoon lime juice
- 2 teaspoon caster sugar
- 2 tablespoon japanese soy sauce
- 1/4 cup (60ml) olive oil
- 1 (320g) pomegranate
- 480 gram kingfish, skin and bones removed
- 100 gram feta cheese, cubed
- 2 tablespoon finely chopped fresh chives
- fried shallots, lime wedges, to serve
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