Raw Fish Salad

If you're a Maori or Islander you most likely grew up with this dish at family gatherings. My grandad and uncles always made the best raw fish salad using the freshest fish caught that day on our family beaches.

Everyone has their own version of this recipe and this one is slightly different from the version I've been bought up on. I’ve made it a little healthier and lower in sugar by using celery and red capsicum instead of tomatoes. 

RAW FISH SALAD

INGREDIENTS

100-120 grams raw fresh snapper
1 spring onion
¼ C red capsicum
1 celery stick
2 lemon - juiced
½ C filtered water
½ can coconut cream
Ground pink himalayan rock salt + black pepper - to season

LETS MAKE IT

Take fresh fish and dice pieces. I prefer larger chunks however you can do smaller ones if you prefer.

Place in a bowl with salt and the juice of two lemons.

Cover with filtered water, cover in plastic wrap and allow to marinade in the fridge for at least 3 hours or overnight. This will partially cook the fish making it more tender. Depending on how cooked you like your fish you can choose to marinade for longer.

You can then add coconut cream followed by celery, capsicum and spring onions. Stir and season with pepper before chilling for a further hour and serving.