FJ
Fiji
Featured recipe
Oceania
FJ
Fresh fish cured in citrus and folded through coconut milk with tomato, cucumber, onion, and chile.
25 min + 2 hr curing
0 min
4 servings
Easy
25 min + curing
1 lb (450 g) very fresh sushi grade firm white fish, cubed 3/4 cup (180 ml) fresh lime juice 1 tsp fine salt 1 cup (240 ml) chilled full fat coconut milk 1 medium tomato, seeded and diced 1/2 cucumber, diced 1/4 red onion, finely diced 1 small red chile, sliced 2 tbsp chopped cilantro 2 tbsp sliced scallions 1 tbsp fresh lime juice
1. Put fish in a glass or nonreactive bowl. 2. Add 3/4 cup lime juice and salt and stir gently. 3. Cover and refrigerate for about 2 hours, stirring once halfway through. 4. Drain the curing liquid. 5. Add coconut milk, tomato, cucumber, onion, chile, cilantro, and scallions. 6. Fold together gently. 7. Add the final tablespoon of lime juice. 8. Taste and add a small pinch of salt if needed. 9. Keep chilled and serve the same day.
SCHNAX TIP
Use fish sold for raw preparations and keep it cold throughout preparation.