500g fresh Snapper, Gurnard, Groper or Tarakihi fillets
50g red onion, or spring onion finely chopped
100ml approx. lime or lemon juice (lime is best)
¼ red capsicum, finely chopped
1 tomato, roughly chopped
Few coriander leaves , roughly chopped
1 tablespoon parsley, chopped
1 green or red, small hot chilli, seeded and finely chopped
Salt and pepper ( black pepper, freshly ground)
250ml Coconut cream, canned or fresh
Lemon zest
Instructions
Cut fillets of fish into cubes or batons, and place in a shallow dish with onion. Pour on enough lime or lemon juice to just cover or to coat the fish. Cover and refrigerate for 1 to 2 hours, turning occasionally.
When the fish has just start change colour, drain off the juice. Mix the fish, capsicum, celery, coriander, parsley, lemon zest, chilli, and tomatoes.
Pour in enough coconut cream, just to bind the salad together. Test and adjust the seasoning.
Serve on a bed of lettuce. Check the lemon and or lime taste, if its not right add more lemon or lime juice plus zest. Use freshly black ground pepper tastes better.
Serving
Suggestions
Serve with rice or with thick, crusty toasted or garlic bread. Delicious.
Originally Submitted
2/1/2013
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You can add this 'Ota Ika (Raw Fish Salad or Poisson Cru recipe to your own private DesktopCookbook.