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Marinated Raw Fish


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.

Prep Time: 2½ hours


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.

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