Name: Marinated Fish with Coconut Cream
Prep time: 360 min
Total time: 360 min
Yield: 1
Cuisine: fijian
Ingredients: 500 g firm fish fillets cubed deboned skin off; 1 Spanish onion diced medium; 2 lemon juiced; 300 ml coconut cream; 125 g cherry tomato halved; 2 tbs parsley

by Sally_Bucko Last updated on 07/09/2019

This dish is perfect for a hot summer's day, and is often served as part of a main meal along with meats and salads. I am proud to say I have made this recipe for many of my Polynesian friends and it is a winner. - Sally_Bucko

Ingredients

500 g firm fish fillets cubed deboned skin off
1 Spanish onion diced medium
2 lemon juiced
300 ml coconut cream
125 g cherry tomato halved
2 tbs parsley

Method

Step 1

Place fish and onions in a ceramic or glass container.
Step 2

Cover fish with lemon juice.
Step 3

Cover and store in the refrigerator for at least 3-4 hours or overnight.
Step 4

Stir every hour until fish becomes opaque.
Step 5

Drain the marinade.
Step 6

Add the tomatoes, parsley and coconut cream.
Step 7

Add salt and pepper to taste.

Recipe Notes

from Australia’s Best Recipes team

The fish is not raw as the lemon cooks it. Substitute or add to your taste freshly squeezed lime juice for lemon juice, thinly sliced coconut pieces, the white of spring onions in the marinade, then add the green tops at the same stage as the coconut cream, yellow pear tomatoes, fresh or dried chillies, or a small amount of thinly sliced capsicum.