Ingredients Edit

Directions Edit

  1. Clean and season the fish with salt, pepper and lime juice and leave in the refrigerator overnight, or at least 3 – 4 hours before cooking.
  2. Scrub, peel and boil the yams, then cut into neat cubes.
  3. Steam the fish, remove the skin and bones and flake using a fork.
  4. Add cubed yams to the flaked fish, add chopped herbs and blend carefully with 3 tablespoons of mayonnaise, again using the fork.
  5. Do not crush.
  6. Finely shred the cabbage, cut the cucumber into neat cubes and tomatoes into neat chunks.
  7. Toss altogether with the remaining 3 tablespoons of mayonnaise.
  8. Wash the lettuce leaves and keep whole.
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