This is a popular dish throughout the Pacific Islands and a great choice for a light summer meal. The lemon juice ‘cooks’ the fish and turns the flesh white, then coconut milk adds flavour and moisture.
500g firm white fish fillets – e.g. snapper, tarakihi or gurnard
1 tsp salt
¼ cup lemon juice
1 onion, finely chopped
½ cup coconut milk
2 tomatoes, diced
½ cup cucumber, chopped
1. Cut the fish into bite-sized pieces, sprinkle with salt then lemon juice, and cover.
2. Chill for 2 hours or until the fish whitens, stirring occasionally, then drain and stir in the onion and coconut milk.
3. Put in a serving dish and sprinkle over the tomatoes and cucumber. Serve chilled.