Wednesday May 3, 2023
3 minutes to read
Recipe by potatoes.co.nz, a not-for-profit organization
Ingredients
- 500g boiling potatoes, sliced into chunks
- pinch salt
- 200g smoked trevally
- 2 cups water
- 2 Tbsp olive oil
- white pepper to taste
- ¼ red capsicum, deseeded and sliced into ribbons, to garnish
Instructions
- Place potatoes into a saucepan with a lid. Add enough cold water to just cover the potatoes, add the salt. Place the lid on the saucepan and bring to the boil.
- Once the potatoes come to the boil, reduce heat and simmer gently. Drain and place in serving dish. Keep hot.
- Slice the trevally into even-sized portions and place in a pan. Add water, cover and bring to the boil. Reduce heat and simmer for about 15 minutes or until the fish flakes easily. Remove fish from the pan, cool, then remove the skin and flake.
- Place smoked fish on top of the potatoes. Season with pepper, garnish with capsicum ribbons and serve.
Nutrition Information Panel
| Per Serving [1 Serves] | |
|---|---|
| Energy | 188.92kcal |
| Total fat | 9.11g |
| Protein | 7.37g |
| Carbohydrates | 19.91g |
| – sugars | 1.54g |
| Fibre | 2.53g |
| Sodium | 59.77mg |
For more great recipe ideas and dishes, see our Recipes page.
