Ingredients
| 200-300g firm white fish fillet, cut into cubes | |
| ½ cup lime juice | |
| 1 teaspoon sea salt | |
| 1-2 teaspoons fresh chilli, chopped | |
| 1 red onion, finely diced | |
| 1 tablespoon soy sauce | |
| plus a pinch of salt if needed | |
| juice of 1-2 lemons | |
| ½ cup coconut milk | |
| ½ cup finely diced carrot | |
| ½ cup finely diced cucumber | |
| ½ cup seeded, finely diced tomato | |
| 1-2 tablespoons fresh coriander leaves, chopped | |
| 2 tablespoons chopped spring onions |
Instructions
| 1. | Put the fish, lime juice and salt into a mixing bowl. |
| 2. | Mix well, cover and leave in the fridge for about 20 mins. |
| 3. | Put the chilli, chopped onion, soy sauce, lemon juice and coconut milk into a mixing bowl and stir to combine well. |
| 4. | When the fish is ready, take it out of the fridge, pouring the juice from the fish into the chilli mixture. |
| 5. | Add the rest of ingredients into the fish and mix well but very gently. |
| 6. | When combined, serve immediately |
Recipe by Anne Pen Lee
Leave a Reply