Ingredients
| 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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