Fresh fish is cured (cooked) in citrus and finished with coconut cream. Great with snapper, tarakihi, trevally or kingfish. Ask your fishmonger to remove skin from the fillets. A great versatile dish – try adding diced red capsicum or slightly more adventurous fresh diced mango or seedless grapes. Serving option: lettuce cup (cos, gem or iceberg).
200gm fresh fish fillets, skin off
1 lemon, juiced
1 lime, juiced
1 chilli red, chopped
1 cup coconut cream
1/2 spring onion
6 cherry tomatoes, yellow or red quartered
30gm coriander, chopped
Brown sugar, pinch
Togarashi, sprinkle for garnish (Japanese spice)
Dice fish in even size portions. Place in a glass bowl. Juice the citrus and pour over the fish cubes to cure (cook) for 15 minutes. Drain off the juice, add the tomato, chilli, spring onion (white stem) and coriander. Add one cup coconut cream and season with salt and sugar. Mix and check seasoning. Serve with a sprinkle of togarashi and julienne spring onion (green).