This dish is prepared in a similar style to ceviche. It’s always best to make it with fresh fish straight out of the ocean. The raw fish will cure in the citrus and coconut to create a smooth, fragrant and refreshing starter that is perfect on a warm spring or summer day. The hint of soy brings these multicultural flavours together.
Ingredients 8
800 g kingfish, skin removed
1 long red chilli, finely diced
1⁄4 bunch coriander (cilantro), thinly sliced
100 ml lime juice, freshly squeezed
250 ml coconut cream, thick, i use kara brand
2 tbsp dark soy sauce
Pinch sea salt
To Serve
taro chips, to serve
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Method 3
Slice the into thin sashimi slices and add to a bowl with the , and . Set aside for 10 minutes
Add the , and a pinch of , then mix together.
Marinate in the refrigerator for 15 minutes before serving. Serve with taro chips.
