Pacific Style Raw Fish Salad

 raw fish salad
300g fresh firm white fish
Juice of 3-6 lemons
1 tin (400g) Coconut Cream
1 shallot, finely chopped
Handful coriander leaves, chopped
1 red capsicum, finely sliced
1 cucumber, diced
Salt and pepper to taste
Tabasco if desired

   1. Cut fish into small segments.
   2. Place in a bowl with enough lemon juice to cover, and mix well.
   3. Leave in fridge for 15 minutes if you like the texture slightly firmer, or up to 2 hours if you prefer the fish cooked through.
   4. Drain off lemon juice.
   5. Add tin of coconut cream.
   6. Add shallot, coriander, capsicum, cucumber and season.
   7. Add a splash of good quality hot Tabasco if desired.

Recipe supplied by Foodgame Nelson.
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Fresh Fish Fillets