Ingredients
- 1 whole moki (Harbour Fish)
- 1 lemon
- Salt and pepper
- 3 Tablespoons olive oil (Dunford Grove)
- ½ cucumber – cut into 1cm cubes (Waikouaiti Gardens)
- Zest of 1 lime
- Juice of 2 limes
- 1 bunch coriander – finely sliced (Janefield Hydroponics)
- ¼ of a red onion – finely diced (Oamaru Organics)
- 1 cayenne chilli – finely sliced (Kakanui Produce)
- Pink Himalayan salt to season
Vendors
Tags
Fish-seafood
Whole Baked Moki with Cucumber Salsa
Method
- Preheat the oven to 180 degrees celsius
- Line a roasting dish
- To prepare the fish, remove the guts and clean with cold water
- Using a sharp knife scrape the scales off the fish
- Once cleaned and scaled, cut diagonal slices through the body of the fish to the bone about 5 cm apart
- Place the fish in the oven dish, season liberally with salt and pepper
- Cut the lemon into slices and place on top of the fish
- Drizzle with olive oil
- Place the fish in the oven and bake for approx
- 45mins
- The cooking time will depend on the size of your fish
- You will be able to tell when it has cooked by checking the colour of the liquid at the base of the cuts
- Once the flesh is white and the juices are clear it is cooked
- To prepare the salsa, combine in a bowl, the cucumber, lime zest and juice, coriander, red onion, chilli and a pinch of salt
- Mix and taste
- Season as desired
- Serve the fish whole with the salsa piled on top
- Enjoy!
