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.
|200 g||Fresh raw fish, cut into cubes (Main)|
|1||Lemon, zest and juice only|
|1||Lime, juice only|
|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)|
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- 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.