INGREDIENTS
500 g fresh white fish, such as snapper or trevally,
boneless and skinless
Juice of 2 lemons
1 red chilli, deseeded and chopped finely
1/2 cup coconut milk
1 tomato, deseeded and
chopped
1/2 red onion, diced
Salt and pepper
METHOD
Cut the fish into bite-sized chunks. Place in the lemon juice and leave for 30 minutes.
Once the fish is opaque, mix in all the other ingredients.
Serve in a large bowl or small individual ramekins.
Garnish with your choice of herb
This recipe is from the cookbook “For The Love Of…” by Karena & Kasey.
