Raw fish salad is a delight and a perfect starter anytime of the year. Always give it 30 minutes on the bench before serving so the flavours can develop.
|1 cup||Lemon juice|
|300 g||Snapper fillets, skinned and boned (Main)|
|1||Red onion, small, finely chopped|
|2 Tbsp||Spring onions, chopped|
|½ cup||Telegraph cucumbers, sliced, deseeded|
|425 g||Coconut cream|
|2||Tomatoes, deseeded, chopped|
|8||Cos lettuce leaves|
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- Cut snapper into 2cm pieces. Pour lemon juice over, cover and chill for 1 3/4 hours.
- Drain fish and add the next five ingredients. Combine well.
- Serve raw fish with cos lettuce and season to taste.
Cook's tip:We have changed the original recipe to use lemon juice instead of lime juice. The original recipe also used curry ingredients, which we found overpowered the fish flavour. We opted for a Pacific vibe instead and any extra liquid from this recipe is fantastic poured over some cooked taro.