In Tahiti and other Pacific islands, they marinate their fish in coconut milk and lime juice. If mulloway is unavailable, substitute blue-eye trevalla, grouper or another firm white fish.
- 1 kg skinless mulloway fillet
- 150 ml coconut milk
- 6 limes, juice only
- 170 gm cherry tomatoes, halved
- 2 tbsp coarsely chopped mint leaves
- 3 spring onions, thinly sliced
- 1 yellow capsicum, seeds removed and coarsely chopped
- 1 red capsicum, seeds removed and coarsely chopped
- 1 tbsp fresh coconut shavings
- 1Cut mulloway into 4cm cubes and place in a non-reactive bowl. Add coconut milk and lime juice and combine well. Cover with plastic wrap and refrigerate for 40 minutes or until mulloway starts to turn from opaque to white. Remove from refrigerator, add tomato, mint, spring onion and capsicum, season to taste with sea salt and freshly ground black pepper and combine well. Transfer to a serving bowl, sprinkle coconut over and serve.
- 2To serve, spoon mulloway mixture into lettuce cups and eat with your hands.
Drink Suggestion: Slightly-sweet, tropical and fruity verdelho. Drink suggestion by Max Allen