ingredients
serves: 5
1 kg (2 lb) fresh fish fillets (snapper, John Dory, Jewfish)
lime or lemon juice
1 teaspoon salt
1 medium-sized onion, finely chopped
1 cup coconut milk (see below)
1 red capsicum, seeded and thinly sliced
1 green capsicum, seeded and thinly sliced
halved coconut shells or lettuce leaf cups for serving
sliced lemon for garnish
method
1. Cut raw fish into 1 cm (l/2 inch) pieces (remove any skin or bones) and cover with lime juice. Add salt and stand in a cool place (refrigerate in hot weather) for at least 4 hours, stir occasionally.
2. Add onion, coconut milk and red and green capsicum, mix thoroughly. Chill until ready to serve.
3. Serve fish salad in coconut shells and garnish with sliced lemon.
coconut milk
1. Place 1 cup coconut with 1 1/4 cups water in a saucepan. Bring slowly to the boil.
2. Pour through a fine strainer (or cloth) pressing well to extract as much milk as possible.
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