Zacks Ike Mata (Raw fish coconut salad)

This is super refreshing and very tasty. One of our son Zack's favourite things to make with Trevally or Kahawai.

Ratios will depend on how much fish you use but the below goes great with 1 can of coconut milk. As this is a salad, feel free to add whatever you like, for example, cucumber, carrot, cherry tomatoes etc. You can chop the ingredients as chunky or as finely as you like. This is the way Zack likes his:

Ingredients:

350-400g of fresh fillets (Trevalley or Kahawai works well), diced into 1cm chunks.

1 x Can of Coconut Milk.

3-4 Tablespoons Red or green capsicum diced into fairly small pieces.

3 x Tablespoons of diced red onion (feel free to add more).

1-2 x Spring onions chopped into scallions.

1-2 x Red or Green chili's (These are optional for your desired heat level).

2 x Teaspoons of Intensify (Optional, you vcan use salt and pepper).

1 x Small bunch of coriander chopped (optional also, use parsley if you like, but coriander works amazing).

1-2 x Tablespoons of lemon juice.

1-2 x Tablespoons of lime juice.

Method:

1)Chop fish fillets into 1cm chunks and put them into a non-reactive bowl with the lemon and lime juice and put into the fridge for about 10 minutes while the acid in the juice cooks the fish.

2)While the fish is cooking in the juice, chop all of the other ingredients.

3) After 10 minutes is up, remove the fish from the fridge and add the chopped vegetables, add the4 coconut milk a little at a time. It's really up you you how much milk you like in the salad. The coconut milk really does give it great flavour and texture and really brings home the Pacific Island vibe for this dish.

4) Mix everything around then add your Intensify (seasoning) and continue to stir.

This is ready to eat straight away, but we like to put this back into the fridge to let those flavours really mingle for a few hours.