This unusual combination of tangy feijoa, smoked fish and the flavours of south east asia will surprise and delight the taste buds.

Words: Jenny Garing

Serves: 2
Time: 15 minutes

INGREDIENTS

500g smoked fish, eg kingfish, warehou
1 avocado
4 small feijoas (firm ones are best)
⅓ cup each of Vietnamese mint leaves (or normal mint), coriander and basil, loosely packed
1 lime, juiced
1 red chilli, seeded and finely sliced
half a red onion finely diced
2 tbsp extra virgin olive oil

METHOD

Remove the skin and bones from the fish, then break the flesh into bite-sized pieces. Put into a large bowl.

Halve, peel and stone the avocado, then slice. Add to the bowl.

Peel and slice the feijoas, then add to the bowl. Mix the herbs, lime juice, chilli, onion and olive oil. Season with salt and freshly ground pepper, then add to the bowl.

Use your hands to gently turn the ingredients until evenly mixed, then plate up.

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