Photo: Creative Commons
Grahame Thorne
500 grams of cod (fillet)
1/2 litre freshly squeezed lemon juice
1 can coconut milk
onion
tomatoes
coriander
green onion
red chillies
salt to taste
Dry the fish well with a paper towel or clean cloth
Cut into cubes about 1.5 to 2 cubic cm
Pour into a bowl and pour in the lemon juice
Put in the bottom of the fridge to marinade (2 hours) while you prepare the other ingredients
Prepare in a different bowl:
Cut half an onion into fine cubes
Half a cup of freshly cut tomato cubes
Half a cup of coriander and green onion
Diced chillies (as much or little, according to your preference)
After 90 to 120 minutes of marinading, you can now drain the citrus. The fish cubes should be white by now. You can wash the citrus off under a running tap, but I prefer to keep the taste to add to the flavor. Pour the coconut milk into the fish and add the other ingredients and mix. Add salt to taste.
Serve in small bowls. It goes well with bread rolls.
For more on the star of Thorney's Cooking Central and the former All Black's foray into food visit www.dogsdoroam.co.nz
