This week on Where I Ate Last, Tony Astle ate at Bivacco, a fine dining Italian restaurant on Auckland’s Customs Street.

He sampled the beef carpaccio, fried calamari, the BBQ wagyu tongue, and the delicious trevelly crudo.

LISTEN ABOVE

Ingredients

500 g tarakihi fillets, dice to the size of your small fingernail

3 medium limes juiced, and the zest of one of the limes

½ tsp salt

50 g each of: red onion, red capsicum, green capsicum, celery

120 g diced ripe tomato

2 spring onions, cut lengthways

1 tsp garlic, crushed

½ tsp chilli

50 ml olive oil

225 ml coconut cream

Fresh coriander or parsley, to taste

Method

1. Combine the diced fish, juice and zest, and ½ tsp salt. Mix well, cover, refrigerate for 2 hours.

2. Prepare the diced vegetables and sliced green onions. Refrigerate.

3. In a new bowl, combine the olive oil, garlic and chilli.

4. After 2 hours, or when the fish is a white opaque colour, strain off the juice. Discard the juice.

5. Add the drained fish to the olive oil, garlic chilli mix. Stir.

6. Next, add the coconut cream and vegetables to the fish, reserving some spring onion for garnish.

7. Check seasoning, adjust, then sprinkle with coriander or parsley.

8. Serve with a salad, or on its own as a starter.

Note: This dish needs seasoning. Also, don't be afraid to add more chilli, especially if you like it hot.

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