I made this for dinner the other night and it was divine !! Annabel has kindly agreed to allow me to reproduce her recipe here on the blog.
Lots of cultures make a version of raw fish ‘cooked’ in lemon or lime juice or even a good vinegar. In Latin America they don’t use coconut cream, but in the Pacific Islands they do, and it adds a lovely creamy richness. I’ve given both options here, so if you don’t want the coconut flavour you can just leave it out and add a drizzle of boutique extra virgin olive oil instead.
Ready in 15 mins + marinatingServes 8 as a starter
4 boneless, skinless white fish fillets, cut into bite-size slices or chunks
½ cup lemon or lime juice, or more if needed
about 20 cherry tomatoes, halved
flesh of 2 large just-ripe avocados, diced
2 spring onions, thinly sliced
½ red onion, very thinly sliced
½-1 long red chilli, deseeded and finely chopped (optional)
salt and ground black pepper, to taste
½ cup coconut cream or 2 tbsp boutique extra virgin olive oil
a handful of coriander leaves, to serve
lemon or lime wedges, to serve
Place fish in a bowl with lemon or lime juice and stir to combine (there should be enough liquid to cover the fish – if not add a little more juice). Cover and chill until the fish whitens and appears ‘cooked’ (about 45 minutes).
Drain off and discard juice. Add tomato, avocado, spring onions, red onion and chilli, if using, to the fish, reserving a little of each to garnish, and mix gently to combine. Adjust seasonings to taste.
To serve, drizzle with coconut cream or olive oil and top with coriander and reserved tomato, avocado, spring onions, red onion and chilli, if using. Serve with lemon or lime wedges for squeezing.
Just one of more than 650 great recipes in Annabel’s new book ESSENTIAL Annabel Langbein (Annabel Langbein Media, $65), available now at all good bookstores. Find out more at annabel-langbein.com