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Welcome to Shell’s Kitchen with Chef Garden Clam’Sea! In our kitchen, we mix advanced technology with cooking creativity. Our Chef Garden Clam’Sea takes healthy recipes and makes tasty dishes by adding new flavours and modern twists. Join us on a delicious adventure that combines the best of traditional cooking, up-to-date methods, and a touch of innovation. Explore a menu that brings together different tastes and ideas, creating dishes that are both yummy and imaginative.
Chef Garden Clam’Sea presents a light and refreshing Island-Style Coconut Fish Salad, perfect for warm tropical days. This salad blends tender, marinated fish with the creamy richness of coconut milk, fresh lime juice, and vibrant island veggies like cucumber and tomato. The result is a dish that’s both refreshing and satisfying, bringing the flavours of the Pacific to your plate.
Health Benefit Highlight: Fresh fish is a great source of omega-3 fatty acids, which support heart health and brain function.
Ingredients:
Fresh White Fish Fillets: 300g (cubed)
Coconut Milk: 1 cup
Lime Juice: 2 tablespoons
Cucumber: 1 (sliced)
Tomato: 2 (chopped)
Red Onion: ½ (thinly sliced)
Fresh Cilantro: 2 tablespoons (chopped)
Salt and Pepper: To taste
Method:
Marinate the Fish:
In a bowl, toss the fish cubes with lime juice, salt, and pepper. Let it marinate for 20 minutes.
Prepare the Salad Base:
Combine the cucumber, tomato, red onion, and cilantro in a salad bowl.
Add Coconut Milk:
Pour the coconut milk over the marinated fish and mix gently. Add the fish to the salad and toss lightly to combine.
Serve:
Serve chilled, garnished with extra cilantro.
Chef’s Tip: For added crunch, top the salad with toasted coconut flakes or serve alongside taro chips for a true island experience.
The Island-Style Coconut Fish Salad is a refreshing blend of tropical flavours and fresh seafood. Light yet filling, this salad is perfect as a side dish or a main course, bringing the ocean breeze to your dining table!
*An AI tool was used to add an extra layer to the editing process for this story.
