Ingredients

2 fillets firm-flesh white fish like gurnard or tarakihi (Harbour Fish)
2 spring onions (Janefield Hydroponics)
2 chilies of choice – for a mild heat go for a jalapeno or even some finely sliced capsicum, or go hot and get a firecracker, birds eye or habanero.
¼ cup sliced coriander
1 Tbs Lime juice
1/3 cup Quince and Chili Kombucha (Kapowai Brewing Company)
Salt to season
Crackers, pita chips, seed crackers or lavosh to serve

Vendors

Cut fish into approx
2x2cm cubes and set aside
Finely slice spring onions, chilies and combine with the coriander, lime juice, and kombucha, stir to combine and add in the fish
Place in the fridge for 2 hours
Season with salt before serving
Serve alongside crackers, pita chips, lavosh, or seed crackers
Enjoy! Recipe: Jamalia Edwards