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Coconut raw fish

Serves 4-6
Prep time: 30 mins
Cooking time: 0 mins

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.  

Ingredients

Method

  • 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

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View the method
  1. 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. 
  2. 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. 
  3. Serve while chilled, or keep refrigerated for up to 2 days. 
 
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