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.
Yum! This is my favourite way of having marinated fish. I like to add some grated lemon rind in as well. Thanks for sharing :)
This is wonderful just like my Mum used to make. perfect for a summer BBQ where you need to bring a salad
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).
My husband is from Raratonga and his mum makes this for us whenever we are in town. he is going to LOVE You as she always refused to give me the recipe
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.
This recipe was booootiful, thank you so much, do you have any other great Samoan dishes you could share with me. PaulaN