polynesian style raw fish
rain rain rain. sandy eyeballs. kids going mental. bourne identity. pea'n'ham soup. croissants and espressos. little nana nap for ma and pa. shrieked awake by mental kids. rain rain. trip to watch kite surfers on beach. rain. trip to supermarket for lunch box stuffers. more rain. 100 star jumps on the back deck. still raining. still shrieking. spongebobeeshia youtube (which may need to be taken with a grain of salt). even more rain. nerf guns. showers. bourne supremacy. finally a chill moment. planning a feed of raw fish for dinner cos i was addicted to this stuff during my early pregnancy with sammy and i have only just found a recipe, which i have already modified:
1 kg fresh fish (hoki fillets are on speshal at push'n'shove!!)
1 c lemon juice (from our tree boo yah)
dice fish into small cubes and place in a bowl (apparently wooden bowls are best, but i used a glass bowl. well, i cannot possibly follow *all* the rules). pour lemon juice over, cover, refrigerate for an hour or so until the fillets have turned white. drain lemon juice and discard. add all other ingredients:
4 large tomatoes, cubed
1 telegraph cucumber, cubed
a handful of spring onions, sliced
a big handful of coriander, roughly chopped
1/2 tsp chilli-and-lime (from the jar)
1 can coconut cream
sprinkling of ocean salt and freshly cracked pepper
i think i'm gonna serve this with some poh-tay-toh wedges: you know, like a sunday night fish'n'chips. and we shall be back to the faithful slow-cooker-one-pot-dinner option for the rest of the week... and hopefully a lot less rain...
PS note to self: this makes a massive amount so either halve the quantities or take it to a party. and try the wooden bowl trick next time, cos it took 3 hours to marinate the fish and even then the kids weren't that convinced X
1 kg fresh fish (hoki fillets are on speshal at push'n'shove!!)
1 c lemon juice (from our tree boo yah)
dice fish into small cubes and place in a bowl (apparently wooden bowls are best, but i used a glass bowl. well, i cannot possibly follow *all* the rules). pour lemon juice over, cover, refrigerate for an hour or so until the fillets have turned white. drain lemon juice and discard. add all other ingredients:
4 large tomatoes, cubed
1 telegraph cucumber, cubed
a handful of spring onions, sliced
a big handful of coriander, roughly chopped
1/2 tsp chilli-and-lime (from the jar)
1 can coconut cream
sprinkling of ocean salt and freshly cracked pepper
i think i'm gonna serve this with some poh-tay-toh wedges: you know, like a sunday night fish'n'chips. and we shall be back to the faithful slow-cooker-one-pot-dinner option for the rest of the week... and hopefully a lot less rain...
PS note to self: this makes a massive amount so either halve the quantities or take it to a party. and try the wooden bowl trick next time, cos it took 3 hours to marinate the fish and even then the kids weren't that convinced X
posted by skatey katie @ 4:50 PM
2 Comments:
It's been exactly the same here in the UK except without the food, the beach and the kite surfers. The Bourne boxed set is cool.
You may turn up at my house ANYTIME with a bowl of RawFish Salad. That is my all time fav "Samoan-family-get-together" dish. I just recently got my father-in-law to give me those instructions! The only difference with your ones is....the lemon juice goes in AFTER the other ingredients so it doesn't "cook" the fish. True raw fish. NomNOmNOm.....great for outdoor eating in summer. xx
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