Pacific fish salad

Meals made for special occasions give us a chance to really enjoy what we're cooking and eating. This recipe is great for relaxed Christmas or New Year entertaining with a couple of lovely cocktails thrown in for good measure.

Ingredients

750 g	White-fleshed fish fillets, firm (Main)
½ cup	Lime juice, or lemon juice
2 Tbsp	Fish sauce
400 g	Coconut cream
½	Red chillies, seeds removed and finely chopped
½ tsp	Sea salt
1 kg	Mussels (Main)
1	Iceberg lettuce, leaves separated
500 g	Cooked prawns, cutlets (Main)
1	Red onion, sliced into rings
1	Avocado, large, peeled and cut into thin slices
½ cup	Red capsicums, seeds removed and cut into fine strips
½ cup	Fresh coriander
1 to serve	Lime, or lemon wedges

Directions

1. Cut fish into bite-size pieces and place in a glass or ceramic bowl. Pour over lime juice, fish sauce, coconut cream, chilli and salt. Toss well and refrigerate mixture overnight.
2. Place the mussels in a large saucepan, cover and place over a medium heat for 5 minutes, shaking every so often. Allow to cool and then remove mussels from shells, discarding any that don't open.
3. Line a large bowl with iceberg lettuce leaves. Lift fish from the marinade and arrange in the lettuce along with mussels, prawns, capsicum, avocado, onion and coriander leaves.
4. Spoon some of the coconut cream mixture over salad and serve with lime or lemon wedges.