You don’t need any pots or pans for this – the lemon and lime juice essentially cooks the fish.
- 500 g firm white fish fillets (such as mahi mahi, gemfish, blue-eye trevalla or mulloway), cut into 8 mm thick slices
- juice of 2 lemons, strained
- juice of 3 limes
- 1 carrot, coarsely grated
- ½ French shallot, finely sliced
- 1 cucumber finely sliced
- 1½ tbsp soy sauce
- ¼ tsp fresh chilli, finely chopped
- 125 ml coconut milk
- salt flakes
- Salad leaves, tomato halves, rice or bread to serve, optional
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 2 hours
1. Place the fish in a large non-metallic bowl. Add the lemon and lime juice and ensure the liquid just covers the fish. If it doesn’t add a little more lemon and lime juice. Mix well and cover the bowl with plastic wrap. Marinate in the fridge for 2 hours.
2. Drain the liquid from the fish and reserve. Add the carrot, shallot, cucumber soy sauce and coconut milk to the fish. Taste and adjust the seasoning. It may need a little of the reserved lemon and lime juice, an extra splash of soy or even a pinch of salt.
3. Eat straight away as is or I like to serve this salad cold with hot steamed rice on the side.