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.

2½ hours

Prep Time

(9)

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Ingredients

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

Method

Cut the fish into bite-sized pieces, sprinkle with salt then lemon juice, and cover.
Chill for 2 hours or until the fish whitens, stirring occasionally, then drain and stir in the onion and coconut milk.
Put in a serving dish and sprinkle over the tomatoes and cucumber. Serve chilled.

Add your review

Tony

Absolutely delicious thanks edmonds sure to rise

Tony

Absolutely delicious thank you Edmonds cooking.

Murray

Always a favorite for our family and friends. Great starter for any seafood meal.

Wendy

Great recipe. We used fresh tuna which did not turn white. (Tuna is pink) Previously I did a recipe from a neighbour but I didn’t drain so lemon juice and salt stayed in the bowl. I’ll comment once we get to eat it tonight.

L r sley

I am still eating it from yesterday

Steve

Beautiful dish so refreshing mm

Delicious