Ingredients
1kg white fish fillet
about 1kg, skinned and pin-boned
2 large limes
juiced
1 small red onion
finely diced
4 small green chillies
chopped
3 vine-ripened tomatoes
peeled and diced
250ml coconut cream
(1 cup)
1 tsp cracked black pepper
salt
to taste
0.5 tsp coriander
sprigs picked, to serve
Allergy Advice
Contains Fish
Equipment
- 1 Bowl
- 1 Knife
- 1 Cutting board
Instructions
- Cut the fish into 1cm pieces and place in a bowl with the lime juice. Toss to coat and leave for 30 minutes or until the fish turns opaque.
- Add the onion, chilli, and tomato – combine well.
- Add the coconut cream, pepper, and season with salt.
- Serve immediately, scattered with coriander.
Notes
Variation
For a different flavor profile, you can substitute the white fish with snapper, blue-eye trevalla, or tuna.
Storage
This dish is best served immediately as the fish will continue to 'cook' in the lime juice and can become tough. It is not recommended for storage.
