1 whole scaled, gutted white-fleshed fish with skin on.
Half a cup of Lime juice(or change for lemon),
One large tomato or several small, diced up with flesh removed,
1/2 diced red onion,
1 cup of clean sea water.
Fresh ground coconut,
Kumquat(or lime or lemon),
Score the fish on both sides and place onto a BBQ or hot charcoal-grill.
The charcoaled skin of the fish is a key flavour so don’t be afraid to let it crisp and burn in parts.
Turn over as required.
While the fish is cooking put the diced onion, tomato, lime juice and clean seawater into a shaker and give a good shake.
Allow to sit and infuse while the fish cooks. The acid of the ingredients will offset the salty water.
Chef Lance Seeto
Peter Yealands Sauvignon Blanc 2019
Shows lifted notes of citrus blossom and passionfruit, underpinned with aromas of fresh herbs and lemon zest. The palate is full and lively with juicy tropical fruit that is balanced with a long, crisp mineral finish.
Malamala Beach Club
Surrounded by Fiji’s famous crystal clear waters, Malamala Beach Club introduces you to the world’s first beach club located on its very own island, just 25 minutes from Port Denarau. Enjoy the beach club with a day pass and experience white sand beaches, beachside cabanas, a resort style infinity edge pool, and views across the Mamanucas from Fiji’s best located island. Malamala Beach Club offers a delicious a-la-carte menu from light bites to tame your craving or pacific inspired meals and shared platters, an array of hand crafted cocktails and a club like atmosphere with upbeat tunes mixed all day long.