500g fresh fillet of kingklip, skin off, and bones removed (You can also use tuna or salmon)
5 limes, juiced and zested
2 African bird’s eye chilies, finely chopped
3 spring onions, finely chopped
1 red onion, finely chopped
1 tomato, seeds removed and finely chopped
1 mango, peeled and diced
1 bunch coriander, chopped
3 radishes, thinly sliced
50g fresh coconut, thinly sliced
3 Tbsp Japanese mayonnaise
1 bunch micro greens
Using a very sharp knife, thinly slice the kingklip and place in a mixing bowl.
In another bowl, combine lime juice and zest, chili, spring onion, red onion, tomato, mango, and coriander. Season with salt and pepper and mix well. Add marinade to the fish and mix carefully. Set aside for about 20 minutes.
To serve, arrange fish slices on a platter, and scatter over radish, coconut, mayonnaise, and micro greens. Drizzle remainder of marinade over the fish.
*This recipe was supplied by Nando’s, and was developed specifically for an experiential dinner at Nando’s Central Kitchen.
See red and control your spice levels: research shows that food will taste spicier when the diner is wearing red-tinted glasses or eating under a red light.