Nadia Lim
There is no other dish I have better memories of eating: on the boat, soaking up the sun, ready and waiting with limes and coconut cream, for my fiancé Carlos to haul in some fresh fish. Fresh fish from the sea to our bellies in less than 30 minutes - nothing beats it.
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Serves 2 ½C lime or lemon juice 300g very fresh trevally 3T coconut cream 1/3 telegraph cucumber 1 red capsicum, diced 2 slices fresh mango, diced 2T chopped coriander Salt or fish sauce, to taste Freshly ground black pepper |
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Cut fish into small pieces and place in a non-metal/corrosive bowl with the lemon or lime juice
Cover and leave to marinate for 1 hour, or up to 4 hours. The acidity of the juice will ‘cook’ the fish, and it will be white/opaque in colour, just like cooked fish looks like
Cut the cucumber in half lengthways and scoop out the seeds. Dice the cucumber
After fish has marinated, drain and reserve the juice
Mix the fish with all other ingredients, and a few tablespoons of the juice to taste
Serve in a bowl, or in lettuce leaves.
Nadia Lim is the season two winner of New Zealand MasterChef and author of Nadia's Kitchen. Visit www.nadia.co.nz to learn more about Nadia and her food philosophies.
