Fiji Time: 2:17 PM on Friday 24 November

Fiji Times Logo

/ Front page / Archives » Article Index

Tasty seafood recipes

Chef Lance Seeto
Sunday, November 05, 2017


500 grams of fresh fish (sushi grade or freshly caught)

½ cucumber

1 tomato

1 green capsicum

1 large onion

8 Tahitian limes (juiced)

2 cups fresh coconut milk

Salt and pepper

1. Dice the fish into ½-inch cubes, rinse with fresh water, drain and place in a large bowl.

2. Squeeze the limes and pour the juice over the fish, mix well and chill 20 minutes in refrigerator.

3. Cut onion and capsicum into thin slices, cut tomato into small cubes, remove seeds from cucumber and cut into thin half moons.

4. Drain some of the lime juice, add the vegetables and season with salt and pepper.

5. Add the fresh coconut milk five minutes before serving.

6. Serve chilled.


500 grams of fresh yellowfin tuna (sushi grade or freshly caught)

¼ cup light or Kikkoman soy sauce

1 teaspoon rice vinegar

2 teaspoons Chinese sesame oil

3/4 teaspoon fresh ginger, finely grated

1/3 cup green onions, thinly sliced

1teaspoon toasted sesame seeds, plus more for garnish

2 cups brown rice or white rice, cooked

2 cups salad greens

1. In a medium sized bowl combine tuna, soy sauce, rice vinegar, sesame oil, ginger, green onions and sesame seeds.

2. In serving bowls, add cooked rice, salad greens and marinated tuna.

3. Garnish and serve immediately.


In Italian, crudo means raw. Similar to sashimi, Italian crudo is raw fish eaten at the peak of freshness, dressed simply, with olive oil and lemon. It is a way to highlight the finest quality fish you can purchase. This recipe is a classic Italian dish, combining regional flavours such as lemon, olive oil, and basil.

500 grams fresh white snapper, thinly sliced

Sea salt, to taste

1 red chilli, seeded and finely chopped

1 lime, zested

3 tablespoon lime juice

1/2 bunch coriander or chives, chopped fine

Extra-virgin olive oil, for drizzling

1. Arrange fish fillets on a platter; season with sea salt and cracked black pepper. Top with chilli, lime zest and lime juice.

2. Garnish with coriander and a drizzle of good Italian olive oil.


4 x 100 gram pieces sashimi-grade yellowfin or bluefin tuna

¼ cup light or Kikkoman soy sauce

2 teaspoon Japanese mirin

4 cups cooked sushi rice

Thinly sliced pickled ginger, for garnish

Finely chopped nori (seaweed), for garnish

Thinly sliced cooked omelette, for garnish

Wasabi paste, for serving

1. Bring a small saucepan of water to a boil. Working with 1 piece of tuna at a time, submerge tuna in water for 5 seconds. Using a slotted spoon, immediately transfer tuna to a bowl of ice water and chill for 10 seconds. Remove and pat dry. Repeat with remaining tuna. Place tuna in a plastic bag; add soy sauce and mirin. Seal; let tuna marinate, turning once, at room temperature for 30 minutes.

2. To serve, remove tuna from the bag, reserving marinade, and cut each piece into 6 slices. Place 1 cup rice onto 4 serving bowls; top each serving with 6 slices of tuna. Garnish with ginger, nori seaweed and thinly sliced omelette. Drizzle with reserved marinade; serve with wasabi.


Lime juice is usually the sour staple in a ceviche but this recipe adds a dash of passionfruit to create a boldly refreshing raw fish appetiser.

1 cup pawpaw

Sea salt and freshly ground black pepper

1 snapper or other white fish, filleted, skin removed, cut into 2-inch pieces

1/3 cup fresh lime juice

¼ cup fresh or tinned passionfruit pulp

1 tablespoon honey

2 red chillis, seeds removed, minced

3 green spring onions, sliced thinly on the bias

Few sprigs coriander leaves

1. In a medium bowl, mix the lime juice, passionfruit pulp, honey, chilli, salt, and pepper. Add the fish and toss to coat. Leave for 5 minutes.

2. Transfer to a serving platter and garnish.

Fiji Times Front Page Thumbnail

Kaila Front Page ThumbnailFiji Times & Kaila Frontpage PDF Downloads

Use the free Acrobat Reader to view.

Code Inward TTs Outward TTs
CAD 0.62090.6019
JPY 54.904351.9043
GBP 0.36550.3575
EUR 0.41180.3998
NZD 0.71450.6815
AUD 0.64330.6183
USD 0.49000.4730



Exchange Rate updated on 24th, November, 2017

Today's Most Read Stories

  1. A-G clears the air on welcome ceremony
  2. Australia will be tough, says Potter
  3. Final bid: Naiqama lays down RLWC challenge
  4. Fiji's costs covered by donors
  5. Transport card saga
  6. 5pc pay rise
  7. On to the next level
  8. Farmers wary of rain
  9. Statistics on sugar not so sweet, claims NFP
  10. Fire brigade drill excite students

Top Stories this Week

  1. Celebration planned to welcome COP23 delegates Tuesday (21 Nov)
  2. Mystery writings Thursday (23 Nov)
  3. The Crying Rock Sunday (19 Nov)
  4. Bid to win Tuesday (21 Nov)
  5. 'God first' Sunday (19 Nov)
  6. Fiji Bati requests for continued prayers Monday (20 Nov)
  7. Bati rest day Tuesday (21 Nov)
  8. Bati hopes to rise again Thursday (23 Nov)
  9. 'Testament of our defence' Sunday (19 Nov)
  10. Bati's best Thursday (23 Nov)