Ika Mata Gurnard Salad

Raw , Fish / Seafood


1 packet of gurnard sliced or chopped (Harbour Fish). 

Lime juice -enough to cover the fish approx. 1/2 cup.

Thai basil 5-6 leaves cut

Handful of cherry tomatoes sliced

1/2 a peach thinly sliced (Willowbrook Orchard)

2 spring onions thinly sliced

a few slices of cucumber 

2 tablespoons olive oil (Dunford Grove)

1 red chilli deseeded and finely sliced (Kakanui Produce). 

Salt and pepper to taste.

Coriander and micro greens to serve (suggested vendors: Janefield Hydroponics, Brightside Microgreens)


Put the sliced fish in a bowl and cover with the lime juice making sure it covers the fish completely. Cover and put in fridge until fish turns white (appears cooked) around 40 mins. While you wait for that to marinate, put the rest of the ingredients except the coriander, micro greens, and olive oil in a bowl. Season with salt and pepper and gently combine. When the fish is ready, add to the bowl and gently combine, drizzle with olive oil and then sprinkle with the coriander and microgreens.


Recipe from Elizabeth Marshall


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