Marinated Raw Fish with Pineapple, Coconut and Guacamole December 11, 2017
INGREDIENTS
Marinated raw fish with pineapple and coconut
- boneless, skinless, very fresh fish 400g, cut into 2cm pieces (my favourite fish for this dish is trevally, but any white fish like snapper, tarakihi, gurnard, blue moki etc will work)
- lime or lemon juice ½ cup freshly squeezed
- pineapple ½ small ripe, tough core removed, diced
- red onion ½ medium, finely diced
- red chilli ½ – 1 large, finely chopped (de-seed the chilli if you don’t want any heat)
- coconut cream or thick coconut milk 1 cup (note: if your coconut cream/milk is separated, you will need to warm it slightly to bring it back together before adding to the fish, as this dish is not cooked with any heat)
- fresh coriander (cilantro) ¼ – 1/3 cup chopped
- salt
Guacamole
- avocado flesh of ½ just-ripe
- lime juice of 1
- salt
To serve
- crispy corn taco shells 4, broken into pieces (or 2-3 handfuls corn chips) (ensure GF if required)
METHOD
- Place fish in a large non-metal, non-corrosive bowl (e.g. a glass or plastic mixing bowl). Mix in lemon/lime juice and leave to marinate on the bench for 15-20 minutes while you prepare the rest of the ingredients and the guacamole.
- To make the guacamole, mash the avocado with a fork, and mix with lime juice. Season to taste with salt.
- If using corn tacos, bake in the oven according to packet instructions, allow to cool slightly and then break into large pieces.
- Add pineapple, red onion, chilli, coconut cream and coriander to marinated fish and mix gently to combine. Season to taste with salt.
To serve, divide marinated raw fish between small serving bowls and top with a dollop of guacamole. Serve with pieces of broken taco shell or corn chips on the side. It is easiest to eat this dish with a small spoon.
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