Marinated raw fish

Name: Marinated raw fish
Cook time: 30 min
Ingredients: 800g very fresh skinless, boneless white fish fillets; 300ml freshly squeezed lemon juice (about 5 lemons); 1 x 400ml can coconut cream; 3 green onions, trimmed and finely sliced; 1 yellow or red capsicum, cut into small pieces; 2 roma tomatoes, seeded and cut into small pieces; 1 bunch flat leaf parsley or coriander, chopped; Lettuce leaves, to serve

Travel and Leisure magazine

October 18, 2011

Marinated raw fishTravel and Leisure Magazine

Time:< 30 mins

This dish has entered the Maori cooking vernacular via immigrant Pacific Islanders. For success it relies on the freshest white fish fillets possible Ã¢€“ use flathead, snapper, bream, gurnard or terekihi. Lime juice can be used instead of lemon.

Ingredients

800g very fresh skinless, boneless white fish fillets
300ml freshly squeezed lemon juice (about 5 lemons)
1 x 400ml can coconut cream
3 green onions, trimmed and finely sliced
1 yellow or red capsicum, cut into small pieces
2 roma tomatoes, seeded and cut into small pieces
1 bunch flat leaf parsley or coriander, chopped
Lettuce leaves, to serve

Method

Cut the fish fillets into 1cm pieces. Combine fish in a bowl with the lemon juice, pressing down on fish slightly to submerge it, if necessary. Cover the bowl then refrigerate for about 6 hours or until the fish is opaque and tender - the acid in the lemon juice "cooks" the fish and causes it to change colour and texture.
Drain the fish well, discarding the lemon juice. Combine the fish and coconut cream in a bowl and gently toss to combine well. Just before serving, add the remaining ingredients, season to taste with sea salt and freshly ground black pepper and toss to combine. Serve immediately in lettuce leaf cups.

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