- serves 4 people
- preparation 6 hours
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 800 g firm fleshed white fish (snapper, cod)
- 5–6 lemons, to make 120 ml lemon juice plus extra to cover
- 1 carrot, grated
- 4 spring onions, chopped
- 200 ml coconut milk (good quality tinned coconut cream or coconut cream mixed with tinned coconut milk)
- salt and pepper
- ½ iceberg lettuce
- handful of fresh coriander, to serve (optional)
- fresh chillies (optional)
Instructions
Chop fish into bite-sized pieces (1 cm thick) and cover with fresh lemon juice. Cover with the lemon halves and refrigerate overnight in a non-reactive bowl. Stir at least once. Remove and drain from lemon juice and mix with other ingredients in bowl.
Stir in some fresh lemon juice to coat. Check seasoning. Serve slightly chilled over lettuce leaf sprinkled with fresh chillies and coriander leaves.
Cook’s Notes
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.
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