New Caledonian Raw Fish Salad

Cook time 30 minutes + 2 hours marinating
Servings 4


500g firm white fish fillets (mahi mahi, gemfish, blue-eye trevalla, mulloway), cut into 8mm thick slices
Juice of 2 lemons
Juice of 3 limes
1 carrot, coarsely grated
1/2 French shallot, finely sliced
1 cucumber finely sliced
1 1/2 tbsp soy sauce
¼ tsp fresh chilli, finely chopped
125 ml coconut milk
salt flakes

New Caledonian Raw Fish Salad


Place the fish in a large non-metallic bowl. Add the lemon and lime juice and ensure the liquid just covers the fish, if it doesn’t then add a little more lemon and lime juice. Mix well and cover the bowl with plastic wrap. Marinate in the fridge for two hours. (The acid from the lemon and lime juice essentially cooks the fish.)

Drain the liquid from the fish and reserve. Add the carrot, shallot, cucumber soy sauce and coconut milk to the fish. Taste and adjust the seasoning. It may need a little of the reserved lemon and lime juice, an extra splash of soy or even a pinch of salt. Eat straight away as is or I like to serve this salad cold with hot steamed rice on the side.