Marinated fish is a traditional summer dish here in New Zealand that is a delicious accompaniment with barbecues.
In a swanky restaurant this would be on the menu as ceviche. I love it any time of year but the warmer weather gives me a real hankering for the taste. The fresh citrus flavours and seasoning make marinated fish a real favourite with an ice cold beer. This goes well with a steak for a bit of surf ‘n turf too.
Before beginning wash and dry your hands well and ensure your preparation area is clean. You can use any kind of fish you like but my preference is for kingfish http://tinyurl.com/ozkgnj2 , snapper http://tinyurl.com/o5s6ad4 , or tarakihi http://tinyurl.com/orcs8vo . These three all hold their shape well and are simple to cut into bite sized pieces for marinating as their flesh is medium to firm in texture. The process for making marinated fish is applying an acid onto the protein so it is really important that you wash your vegetables well and use clean knives and utensils to prevent any food contamination. Also take care to refridgerate the dish and consume within three days.
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Ingredients
500g fish fillets cut into bite sized pieces
Salt
Pepper
Juice of three to five lemons and or limes – (optional) you may want to zest these before juicing to add to the marinade
Spring or red onions finely chopped - wafer thin ideally
Coriander – (optional) finely chopped
Tomatoes – around four or five finely chopped, if you want to scoop out the seeds
Flat leaf parsley – finely chopped
Red chilli – (optional) deseeded and finely chopped
Capsicum – any colour finely chopped
Coconut cream – 400 ml
Method
Combine fish, salt and lemon/lime juice in a bowl and mix well then place in the fridge to chill well (about 30 minutes). I like to use a glass or ceramic bowl for best results.
You can chop all your vegetables while you wait then put these aside in a bowl and refridgerate too.
Once the fish is ready add the chopped vegetables and stir together until well combined and add pepper. Do a taste test here to check your seasonings, add more salt, lemon or lime as required to taste. Then pour over coconut cream and stir through well.
Serves: 4
As a variation you can use a well chopped mango in place of coconut cream for a less rich tasting dish. I recommend using red onion with this and the addition of a crushed clove of garlic. Micro greens or your favourite sprouts can also be a lively addition to marinated fish, as well cucumber and lettuce. Adapt to suit with what’s in your fridge and enjoy a lively taste of summer.
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Good eating!
