Coconut raw fish
Fragrant, fresh and so easy to prepare, this coconut raw fish is a total showstopper. With a bit of magic the juice of the lemon will essentially cook your fish, making this dish a real time saver. You can use any white fish for this meal, tarakihi, snapper, gurnard or even tuna will work a charm.
This recipe is featured in our Matariki Feast recipes.
- 500g firm white fish
- ½ cup lemon juice
- ½ green capsicum, diced small
- 1 truss tomato, deseeded and diced
- ¼ telegraph cucumber, diced small
- ¼ red onion, finely diced
- ½ cup coconut cream
- Dice the fish into 2cm diced pieces, and place into a bowl. Pour the lemon juice over the fish, then stir and cover. Place in the refrigerator for 20 minutes.
- After 20 minutes, add the diced capsicum, tomato, cucumber, red onion and coconut cream to the fish. Stir gently to combine, then season to taste with salt and pepper.
- Serve while chilled.
- Want to prepare this in advance? No problem, the fish can stay submerged in lemon juice in the refrigerator for 6 hours to ‘cook’. Once the recipe is fully made, it can be refrigerated for up to 2 days!
- Are there any health benefits to eating raw fish over cooked fish?
- Fish is an excellent source of protein and is rich in omega-3 fatty acids that, according to doctors, may improve heart health and reduce inflammation. Heat can destroy some of the omega-3 fatty acids, so raw fish can be an even better alternative for you than cooked fish, as long as you ensure it is properly prepared.
- How can you tell if your fish has been ‘cooked’ in the lemon juice?
- The fish will become opaque and tender when the lemon has ‘cooked’ it. Be sure all the fish is completely submerged in the lemon juice, and if after 20 minutes the fish is not opaque, you can put it back in the refrigerator for more time.