SHALLOT, RASPBERRY & MALT VINEGAR DRESSING ON RAW FISH
Jane Lyons & Will Bowman
![](https://www.cuisine.co.nz/wp-content/uploads/2020/12/Cuisine-Magazine-The-Next-Meal-Recipe-Shallot-Raspberry-Malt-Vinegar-Dressing-on-Raw-Fish-1.jpg)
tags:shallot, raw fish, malt vinegar, dressing, raspberry
Serves
4 as an entree or snackPreparation
15 minsIngredients
3 shallots, diced | |
¼ cup raspberries, fresh or frozen and thawed | |
3 tablespoons malt vinegar | |
½ teaspoon salt | |
1 teaspoon raw sugar | |
300g (approx) fresh raw fish, thinly sliced (we recommend kahawai or trevally) | |
1 handful coriander, finely chopped, to serve | |
extra virgin olive oil, to serve | |
sea salt, to serve |
Instructions
1. | Stir together the shallots, raspberries, vinegar, salt and sugar in a bowl, gently mashing the raspberries with a spoon to break them up. |
2. | Leave for 10-15 minutes (you can make dressing up to 24 hours before using and keep in a jar in the fridge). |
3. | Arrange raw fish on a plate and spoon dressing over. |
4. | Garnish with coriander, a drizzle of olive oil and a sprinkle of sea salt. |
5. | The dressing is also delicious with roasted zucchini or eggplant, on fresh oysters or it is lovely drizzled over the corn, peach and mozzarella salad. |
Food styling, recipes and photography Will Bowman & Jane Lyons
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