24 February 2010

MARINATED COCONUT FISH

Any important celebration deserves family favourites. My mother was born into a large Tongan family and whenever we get together we love to have her original recipe for this island classic, marinated fish in coconut cream, as part of our feast. You can use parsley or coriander leaves for this. It is very simple and not cluttered with other vegetables as that is how we all love it!

• 500g fresh snapper
• Juice of 3-4 lemons
• 1 tablespoon salt
• 450g tin of coconut cream
• Small bunch of spring onions, finely chopped
• 4 tablespoons finely chopped coriander
• Freshly ground black pepper

Cut the fish into small bite sized cubes. Layer them in a glass bowl with the lemon juice and the salt to cover completely. Allow to marinate, in the fridge, for at least 4 hours or overnight. Drain the lemon juice off, wipe out the bowl and return the fish to the bowl. Add the coconut cream, the onions, coriander and pepper. Taste and add more salt if necessary. Serve in small bowls on lettuce leaves as an entrée, or in small Chinese spoons for an appetiser with drinks.

Recipe by Lauraine Jacobs