A fresh use for fresh fish, serve this as an entree to friends on a hot summer's day and they'll appreciate the burst of new season flavours.
Ingredients
| 2 | Lemons, juiced |
| 400 g | Hapuka fillets (Main) |
| ½ cup | Coconut cream |
| 1 | Salt, to season |
| 1 tsp | Tabasco sauce, or to taste |
| ½ | Telegraph cucumbers |
| 1 | Lime, zested and juiced |
| 1 Tbsp | Spring onion, finely sliced |
| ½ tsp | Salt |
| 1 tsp | Caster sugar |
| 1 Tbsp | Red capsicum, finely diced |
| 1 Tbsp | Yellow capsicum, finely diced |
| 2 tsp | Rice vinegar |
Directions
- With a very sharp knife, slice the fish on an angle, into thin strips. Squeeze over the lemon juice and leave to marinate in the fridge for 60 minutes.
- Lift the fish out of the bowl and drain in a strainer, discard the juice.
- In a clean bowl, stir through the coconut cream, season and add tabasco to taste.
- Peel the cucumber and discard the peel. Peel the rest of the cucumber into strips. Add the lime, salt, sugar and vinegar and leave refrigerated for 30 minutes.
- To serve, drain the cucumber strips, leaving behind the liquid, and arrange on small plates. Spoon the hapuku on top and sprinkle over the spring onion and red and yellow capsicum.