MARLIN WITH CORN SALAD AND CRISPY POTATO GEMS
INGREDIENTS
- 4 x 200g marlin fillet
- 3tbsp kecap manis (sweet soy sauce)
- 600g potatos
- 1 tin corn kernels
- 250g grape tomatoes (halved)
- 1 small red onion (sliced)
- 1tsp olive oil
- 1 fresh small red thai chilli (seeded, sliced thinly)
- 2 avocados (chopped coarsely)
- ¼ cup of parsley (chopped)
- Juice from 1 lime
- 1 clove of garlic (crushed)
DIRECTIONS
1. Preheat oven to 200ºC. Cut potatos into 2.5cm cubes, place on baking tray and coat lightly with oil. Cook for 25-30 minutes or until golden.
2. Combine all remaining ingredients except marlin fillets and kecap manis into a medium bowl to make corn salad.
3. When potato gems are turning golden, brush fish with kecap manis and cook on the barbeque or in a frying pan. Serve with salad and potato gems.
Serves: 4
Preparation: 20 minutes
Cooking time: 30-35 minutes