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.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 2½ hours Servings: 6
  • 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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