Photo by Elizabeth Clarkson
|500 g||Gurnard, or snapper, tarakihi, trevally|
|4||Limes, get juicy ones|
|4 Tbsp||Sea salt|
|3||Spring onions, very finely sliced, xtra for garnish|
|1 bunch||Fresh coriander, or parsley, very finely chopped|
|1 to taste||Freshly ground black pepper|
|1 cup||Coconut cream, fresh (or 400ml canned)|
|1 to garnish||Fresh herbs|
- Cut the fish into neat bite-sized pieces and place in a glass or stainless-steel bowl.
- Grate the lime zest finely, then add with the salt to coat the fish.
- Squeeze the juice from the limes and cover the fish completely.
- Refrigerate for at least an hour or overnight.
- Before serving, drain well but do not wash off the salt. Stir in the spring onion, herbs and a generous amount of black pepper.
- Add the coconut cream and gently stir through. Taste, and add more salt if necessary.
- Line a serving dish or small dishes with crisp lettuce leaves.
- Spoon the coconut fish onto the leaves and garnish with a few slices of spring onion and a sprinkling of herbs.