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Tongan fish in coconut cream

Stefan Gates from Food Uncut
Tasty chunks of fish are 'cooked' in lemon juice, mixed with coconut cream and served with a refreshing salad in Stefan Gates's no-cook recipe

Tongan fish in coconut cream

Method

1. Cut the fish fillets into small chunks and place in a bowl

2. Pour over four-fifths of the lemon juice and salt. Leave to stand for 1 to 30 minutes depending on how raw you like your fish. The lemon juice and salt will 'cook' the fish.

3. When the fish is 'cooked' to your liking, drain off the lemon juice and discard.

4. Add the coconut cream and the remaining lemon juice to taste.

5. Toss the salad ingredients together.

6. To serve; mix the salad ingredients with the fish and season with salt and pepper.

Cook's note: Make sure the fish is extremely good quality and very fresh for this recipe.

Comments add a comment

FERRIT28 | Posted 04-May-08

First time seeing this but the method seems very similar to an old recipe using smoked salmon with gin and herbs; gravlax I think it was called.Results the same.Cooked without the cooking!