Ingredients

Zhug

• 4 green chilies, stems removed 
• ½ cup parsley leaves 
• 1 cup coriander leaves 
• 2 garlic cloves 
• ½ tbsp kosher salt 
• ½ tbsp ground coriander 
• 2 tbsp lemon juice 
• ½ cup canola oil 
• 2 scoops Green Shot
• 600g fresh fish of your choosing 

Method

Zhug

Combine the chilies, parsley, coriander leaves, garlic, salt, coriander powder, lemon juice and Green Shot in a food processor and pulse until a coarse paste forms.

Transfer the mixture to a large bowl and stir in the oil – the sauce should be streaky and broken, not smooth and emulsified.

Fish

The only secret we have to choosing fish is this: Make sure its fresh.

Either a fillet with skin on or off or a whole fish baked in the oven will be perfect with this amazing sauce.

Lemon

Cut lemons in half. Remove seeds. Pan fry or top down grill until caramelised and slightly blackened.