My husband doesn't often spend time in the kitchen, but when he does he makes this insanely brilliant raw marinated fish salad. The trick is to use really fresh good-quality fish - we like to get ours from our local farmers' market on Saturday mornings.
MY HUSBAND'S FANTASTIC RAW FISH SALAD
Serves 4 generously
• 400g fresh white fish * see notes below
• 2½ cups good-quality coconut cream
• ½ red capsicum, finely diced
• 2 spring onions, finely sliced
• ½ telegraph cucumber, finely diced
• ¼ brown onion, finely diced
• 1 fresh chilli, seeds removed and finely sliced
• A large handful of fresh coriander, roughly sliced
• Juice of one lemon
• Juice of one lime
• Ground pepper
• Sea salt
* We used snapper, although gurnard or tarakihi work well also. Make sure it's as fresh as possible.
1. Combine all ingredients in a large bowl with a pinch of sea salt and freshly ground pepper. Taste and add a little more seasoning if needed. Depending on the size of citrus used, you may like to add a little more if you would like it to have a good zingy hit.
2. If you are not a fan of chilli, we suggest you start by adding a tiny bit at a time, or leave it out altogether. The fish salad will keep overnight in the fridge, and taste even more delicious the next day once the flavours have marinated well.
• For more from Eleanor Ozich see petite-kitchen.com
