Serves 2
What you will need:
2 Avocado
2 servings of raw kingfish or salmon (200grams)
2 eggs
Lime juice
Chilli optional
Sesame seeds
Chives
Gluten free tamarind sauce (better for you than soy sauce)
Sesame oil
Coconut oil
Himalayan Salt
Large cookie cutter
Method:
Chop into cubes 2x avocados
Place in a bowl and squeeze 1 limes juice
Add a pinch of salt and chilli if you wish.
Place in a large cookie cutter to form the shape of the stack
In a separate bowl place the chopped salmon or kingfish and add a splash of sesami oil (1 tablespoon)
And a splash of Tamarind sauce (1 tablespoon)
1 tablespoon approx of sesame seeds
1 teaspoon of chives or a herb of your choice
Whilst this is preparing – in aa fry pan ass 1 teaspoon of coconut oil to a hot pan
Add 2 eggs and cook as desired
Stack from bottom to top – Avocado – Fish – Egg
Drizzle sesami oil and more sesami seeds and herbs if you like to garnish
Eat immediately – Can leave in the fridge for later (up to 2 days if the fish is fresh)
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