Daily menu, September 7: a refreshing lemony potato salad, spicy fish in vinegar sauce, and a mojito cheesecake

Monday 7 September 2026 15:00 - Juliette Hess
Daily menu, September 7: a refreshing lemony potato salad, spicy fish in vinegar sauce, and a mojito cheesecake
Welcome to your culinary adventure for the day! This menu is designed to tantalize your taste buds with a perfect balance of flavors and textures. Starting with a lemony potato salad, this dish is not only refreshing but also versatile enough to be enjoyed warm or cold. The main course features fish in chilly vinegar sauce, a dish that brings a delightful kick to your meal with its aromatic spices and savory sauce. Finally, we wrap up with a mojito cheesecake, a dessert that combines the best of both worlds—cake and cocktail—creating a refreshing end to your dining experience. Each recipe is crafted to complement the others, ensuring a harmonious flow from starter to dessert. Let’s dive into the details of each dish and prepare for a delightful meal!

Lemony potato salad: a refreshing starter

This lemony potato salad is a delightful way to kick off your meal. Begin by roasting baby potatoes until they are tender, then combine them with fresh ingredients like diced cucumbers, tomatoes, and herbs. The addition of feta cheese adds a creamy texture, while the lemon zest and juice provide a refreshing zing. This salad can be served warm or cold, making it a versatile choice for any occasion.
Lemony potato saladRecipe Lemony potato salad

Heat oven to 400F. Season the potatoes with salt, pepper and olive oil, then roast until soft, 20-30 minutes. Cool slightly, then combine with remaining ingredients and eat warm or cold. Serves 2 as a side or 1 as a meal.

Fish in chilly vinegar sauce: a spicy main dish

For the main course, indulge in fish in chilly vinegar sauce, a dish that packs a flavorful punch. The fish is seasoned with turmeric and deep-fried to perfection, creating a crispy exterior. The sauce, made with ginger, garlic, and shallots, is sautéed to release its aromatic flavors before being combined with chili flakes and soy sauce. This dish is garnished with fresh coriander leaves, making it a vibrant centerpiece for your meal.
Fish in chilly vinegar sauceRecipe Fish in chilly vinegar sauce

Rub the turmeric/kunyit powder and salt all over the fish. Deep fry and remove. In the same wok and oil, just leave about 3 tbsp of oil. Saute the ginger, garlic and shallots to soften (abt 3-4mins) Add in all the ingredients for the sauce and stir well.

Mojito cheesecake: a refreshing dessert

Conclude your meal with a slice of mojito cheesecake, a unique dessert that combines the flavors of a classic cocktail with creamy cheesecake. The crust is made from crushed biscuits and melted butter, while the filling features a luscious blend of cream cheese and mascarpone. Infused with lime and mint, this cheesecake is topped with a mojito jello that adds a refreshing twist. It’s the perfect way to end your dining experience on a high note!
Mojito cheesecakeRecipe Mojito cheesecake

A delightful combination of one of the most beloved cakes and the best refreshing cocktail you can ever have!

Frequently asked questions

Can I make the potato salad in advance?
Yes, the potato salad can be prepared a few hours ahead and served chilled or at room temperature.

What type of fish works best for the vinegar sauce?
Kerisi (Redspotted threadfin) is recommended, but you can use any firm white fish.

Can I substitute the rum in the cheesecake?
Yes, you can omit the rum or replace it with a non-alcoholic alternative.

How long does the mojito cheesecake last in the fridge?
It can be stored in the refrigerator for up to 3 days.

Is the potato salad gluten-free?
Yes, as long as the ingredients used are gluten-free, this salad is suitable for gluten-sensitive diets.

Shopping list for today's menu

Lemony potato salad
  • 1/2 pound baby potatoes
  • 1-2 tablespoons olive oil
  • salt and pepper to taste
  • 1/2 cup diced cucumbers
  • 1 small tomato, diced
  • zest of 1/2 lemon
  • juice of 1/2 lemon
  • 1/8 cup chopped parsley
  • 1/8 cup chopped basil
  • 1/4 cup crumbled feta cheese
Fish in chilly vinegar sauce
  • 3 whole Kerisi (Redspotted threadfin)
  • 1/2 tbsp turmeric powder
  • 1 inch ginger
  • 5 garlic
  • 6 shallots
  • 1 tbsp chilly flakes
  • 1 tbsp dark soy sauce
  • 1 tbsp black vinegar
  • 1/2 tbsp Chinese wine (optional)
  • 1/2 tbsp brown sugar
  • salt to taste
  • Enough oil for frying
  • Coriander leaves for garnishing
Mojito cheesecake
  • 7 ounces biscuits
  • 1/2 cup melted butter
  • 3 eggs
  • 2/3 cup sugar
  • 1 organic lemon
  • 2 organic limes
  • 3 gelatin leaves
  • 10 ounces cream cheese
  • 7 ounces mascarpone
  • 1/4 cup sugar
  • 2/3 cup water
  • 1/4 cup rum
  • 1/4 cup brown sugar
  • 1 organic lime
  • 20 mint leaves
  • 3 gelatin leaves
  • 1/2 cup whipping cream (optional)
  • 1 ounce icing sugar
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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