Marinated Raw Fish in Coconut Cream ( Samoan Dish )

"Marinated Raw Fish In Coconut Cream, is one of a kind in Samoa, well if you like raw fish with it's rich taste of coconut milk, then you'll like this.:) enjoy."
 
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photo by threeovens photo by threeovens
photo by threeovens
Ready In:
3hrs 10mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Cut fish into cubed pieces.
  • Sprinkle with salt then lemon juice.
  • Cover and chill for 2 hours or overnight or until fish whitens, stirring occasionally.
  • Put in onion, coconut cream, tomatoes and cucumber, and garnish with 1/2 lemon slices.
  • Serve chilled.

Questions & Replies

  1. Can I make this dish with fresh salmon fillets as that is all I have.
     
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Reviews

  1. Yum! This is my favourite way of having marinated fish. I like to add some grated lemon rind in as well. Thanks for sharing :)
     
  2. I absolutely love this recipe, but have a couple of variations that i like to use. Instead of just lemon or lime i like to use even amounts of both, this gives the added acidity of the lemon, and the subtle flavour of the lime. I prefer to "cook" the fish in the lemon/lime mix for a minimal amount of time, normally around 20mins, but maximum of an hour, before draining 3/4 of the juice and adding the coconut milk. Instead of onion i like to use thinly sliced spring onion, i also like to add diced yellow capsicum to the seeded tomatoes and cucumber. Depending on my mood i sometimes use the lite coconut milk, because the full fat stuff is really high in saturated fats, nicer, but really bad for you.
     
  3. This is wonderful just like my Mum used to make. perfect for a summer BBQ where you need to bring a salad
     
  4. Where is the tomato and cucumber in the pic?...I use any white fish...capsicum (3 colours)...celery..spring onion and some freshly chopped parsley
     
  5. I cannot you how much I liked this dish. I think it must be a nature vs. nurture type of thing because I was not raised on food like this, but I was born in Hawaii! I used lime juice and let it marinate in the refrigerator overnight. The harmony and contrast between the coconut cream, onions, and fish was groovy. I loved the texture of the fish as well. I used swai fillet (bass).
     
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Tweaks

  1. I absolutely love this recipe, but have a couple of variations that i like to use. Instead of just lemon or lime i like to use even amounts of both, this gives the added acidity of the lemon, and the subtle flavour of the lime. I prefer to "cook" the fish in the lemon/lime mix for a minimal amount of time, normally around 20mins, but maximum of an hour, before draining 3/4 of the juice and adding the coconut milk. Instead of onion i like to use thinly sliced spring onion, i also like to add diced yellow capsicum to the seeded tomatoes and cucumber. Depending on my mood i sometimes use the lite coconut milk, because the full fat stuff is really high in saturated fats, nicer, but really bad for you.
     
  2. A South Sea standard which is absolutely wonderful. Just make sure you have absolutely fresh fish. To make it even more tropical, use limes instead of lemons.
     

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