Marinated Raw Fish with Pineapple, Coconut and Guacamole December 11, 2017

Image result for Marinated raw fish with pineapple and coconut

This recipe by Nadia Lim for Marinated Raw Fish with Pineapple, Coconut & Guacamole is a great way to enjoy fresh fish. Check out the original post here.
Mexico is famous for guacamole and corn tortillas/tacos and chips, and they go really well (adding extra texture and flavour) with the marinated raw fish, so I’ve combined them. In this dish, the flesh of the fish is ‘cooked’ by the acid of the citrus juice. You need really fresh fish to make this – the fish should have no fishy smell. It’s ideal to make if you’ve caught fresh fish (or have been lucky enough to be given some). It is one of my favourite summer dishes and I consider it the ideal way to start a summer meal – it’s refreshing, zesty and zingy.
SERVES: 4-5 AS A STARTER
PREP: 10 MINUTES + 15-20 MINUTES MARINATING TIME

INGREDIENTS

Marinated raw fish with pineapple and coconut

  • boneless, skinless, very fresh fish 400g, cut into 2cm pieces (my favourite fish for this dish is trevally, but any white fish like snapper, tarakihi, gurnard, blue moki etc will work)
  • lime or lemon juice ½ cup freshly squeezed
  • pineapple ½ small ripe, tough core removed, diced
  • red onion ½ medium, finely diced
  • red chilli ½ – 1 large, finely chopped (de-seed the chilli if you don’t want any heat)
  • coconut cream or thick coconut milk 1 cup (note: if your coconut cream/milk is separated, you will need to warm it slightly to bring it back together before adding to the fish, as this dish is not cooked with any heat)
  • fresh coriander (cilantro) ¼ – 1/3 cup chopped
  • salt

Guacamole

  • avocado flesh of ½ just-ripe
  • lime juice of 1
  • salt

To serve

  • crispy corn taco shells 4, broken into pieces (or 2-3 handfuls corn chips) (ensure GF if required)

METHOD

  1. Place fish in a large non-metal, non-corrosive bowl (e.g. a glass or plastic mixing bowl). Mix in lemon/lime juice and leave to marinate on the bench for 15-20 minutes while you prepare the rest of the ingredients and the guacamole.
  1. To make the guacamole, mash the avocado with a fork, and mix with lime juice. Season to taste with salt.
  1. If using corn tacos, bake in the oven according to packet instructions, allow to cool slightly and then break into large pieces.
  1. Add pineapple, red onion, chilli, coconut cream and coriander to marinated fish and mix gently to combine. Season to taste with salt.

To serve, divide marinated raw fish between small serving bowls and top with a dollop of guacamole. Serve with pieces of broken taco shell or corn chips on the side. It is easiest to eat this dish with a small spoon.

Categories: Recipes
FREE DELIVERY ON ORDERS OVER $75

Place your order by 10am for same day delivery in Taranaki.
We deliver North Island wide (but not to rural addresses sorry)

FRESH IS BEST! SEE HOW WE PACK OUR FISH
Waves