Mark's raw fish
This raw fish recipe comes from Mark Compton who says it uses fresh spring ingredients which are readily available now. He adds: "This raw scallop addition to the classic raw fish dish I learnt from Hennie Sillerman, the head chef at Hotel du Vin in the 1990s. As usual, the leftovers are great the next day!"
- Finely dice red and spring onion, add cut fillets of dory in small cubes. Soak scallops, fish and onions in lime juice for 12 hours or overnight in fridge.
- Add lime zest, capsicum, tomatoes and coconut cream. Season appropriately with salt and use pepper if you like. Leave in fridge for at least 2 hours or longer.
- Garnish with freshly chopped coriander and serve with fresh crusty bread and a dry riesling.