Baking
57 recipes
A fish taco at the old Panama House restaurant in Bondi inspired this salsa - it was a taste sensation with the crunchy fish, soft taco, sweet pineapple, and the chilli heat, adding a lovely balance of flavours and texture to complete that taco bite.
It would also be great with a Thai curry, especially a red fish curry - pan fry a piece of your favourite white fish, salmon or trout, and spoon over a mix of warmed coconut milk with a good dollop of red curry paste and a splash of fish sauce with a pinch of sugar.
Makes 1 - 2 cups depending on the size of the pineapple. GF.DF.
Pictured: Pineapple and chilli salsa
Ingredients
- 1 small pineapple, peeled, cored, and soft flesh only cut into small dice
- 1 – 2 red chillies, finely diced – depending how hot you like it
- 2 spring/green onions, white part only finely diced
- 2 tbsp lime or lemon juice
- ½ tbsp fish sauce
- A pinch of caster sugar, to taste
- optional - 1 Lebanese cucumber or ½ telegraph cucumber, peeled, halved, deseeded, finely diced
Method
Mix all the ingredients together and let side for at least 10 minutes for the flavours to develop. Feel free to add more citrus juice and fish sauce if you like it with more zing, or a touch more sugar if you like it sweet to balance the chilli etc. To add more crunch and freshness, stir in the cucumber just before serving.
Dietary preferences
- Gluten-Free with ingredient checks
- Dairy-Free with ingredient checks
