Marinated Raw Fish Salad Pacific Style September 12, 2017
It is Te Wiki o te reo Māori – Māori Language Week, so this weeks kaimoana recipe is inspired by our pacific heritage. This Marinated Raw Fish Salad is simple, healthy and tino reka (tasty). Check out the original post by Tony Pereira here.
Trevally is an ideal species for this recipe but could be substituted with fresh Moki, Kingfish, Kahawai or with white fleshed fish such as Tarakihi, Blue cod, Snapper or Gurnard. After the fish has been marinated the flesh turns white and as a rule of thumb make sure you season well with salt and pepper.
Under seasoning is often the biggest mistake most people make when preparing this dish. You can put you own spin on this dish by adding fresh red chili and garlic, this works well with the fresh coriander and lime juice. It can also be sweetened by using a very small amount of palm sugar if you find the lime juice too tart.
• 300g fresh fish Trevally, Moki, Gurnard, Snapper, Blue Cod, Kahawai or Tarakihi.
• Juice of 3-6 lemons or limes
• 1 tin (400g) lite Coconut Cream (Use full coconut cream if you like this dish richer)
• 1/2 bunch of spring onions
• Handful coriander leaves, chopped (optional)
• 4 vine ripened tomatoes diced
• 1/2 cucumber, diced
• Salt and pepper to taste
1. Cut fish into small cubes roughly 1cm to 1½ cm.
2. Place in a bowl with enough lemon juice to cover, and mix well.
3. Leave in fridge for 1 to 2 hours if you like the texture slightly firmer, or 3 to 5 hours if you prefer the fish cooked through.
4. Drain off lemon or lime juice optional (I like mine tart so I leave it in).
5. Add tin of coconut cream.
6. Add spring onion, coriander, tomatoes, cucumber and season with salt and pepper.