For a moreish start to a special picnic, this raw coconut fish is perfect. Place a lettuce leaf on a slice of fresh white bread, pile with fish, wrap and eat.
Ingredients
| 200 g | Fresh raw fish, cut into cubes (Main) |
| 1 | Lemon, zest and juice only |
| 1 | Lime, juice only |
| ¼ tsp | Salt |
| ½ cup | Coconut cream (Main) |
| ¼ cup | Chopped dill |
| 1 Tbsp | Dill leaves, to garnish |
| 1 loaf | Soft white bread, sliced for serving |
| 1 | Lettuce, separated into leaves (Main) |
Directions
- Into a glass bowl, place the fish. Stir through the lemon, lime and salt. Cover and place into the fridge overnight to allow the fish to cook.
- Drain the excess juice. Fold through the coconut cream and dill. Season with salt and pepper.
- Serve with lettuce and bread.