Creole Fish Salad

This is probably one of the most simplest and awesome fish dishes I have tasted in my life. We eat this fish salad almost every day in the kitchen.  In a way it has become the “national dish” of the kitchen. My Sous Chefs Andre and Randolph, two pure bred Seychellois, has shown me this. This fish salad will definitely feature in my book.

Creole Fish Salad

Serves 6

For the Fish:

600 grams firm fish, bones removed and cut into 1 cm dice, 500 milliliters vegetable oil, 2 bay leaves, salt

Heat the oil in a large frying pan and fry the bay leaves for 2 minutes to infuse the oil. Remove the bay leaves with a slotted spoon and discard. Season the fish with salt and fry the diced fish in small batches at a time until crispy and golden brown. Drain on kitchen paper and let cool. 

For the Salad:

2 green peppers seeded and roughly chopped, 1 red onion peeled and roughly chopped, 3 tomatoes roughly chopped, 1 chili finely chopped, 2 tablespoons parsley finely chopped, 2 tablespoons fresh coriander finely chopped, 2 lemons juiced, 2 tablespoons coconut oil.

Combine all the ingredients.      

Assembly:

Combine the fish and the salad. Prepare to fall in love again. It’s also good with steamed rice and mayonnaise.