Ingredients
- 200g raw fish (snapper)
- salt
- 100ml lime juice
- 80ml thick coconut cream
- 4g chilli
- 10g spring onion, finely sliced
- 25g chopped shallots
- 5g chopped chives
- white pepper
- 120g melon (rock, honey, water)
- 1 lime
- sugar
- 10g chopped mint
- coriander leaves, to garnish
- 2g ginger
Method
Remove any skin and bones from the fish and cut the fish into thin slices. Place in a bowl with a pinch of salt and the lime juice, let this marinate for about 30 - 40 minutes.
Drain the fish quickly and place into a clean bowl. Add the coconut cream, ginger, chilli, spring onion, shallots and chives. Stir until all combined then season with salt and white pepper.
Cut a selection of the melons into 1cm dice and place in a bowl. Squeeze over a little lime juice, a pinch of sugar and the mint. Stir and then place into the centre of your serving dish. Place the marinated fish on top and garnish with a few coriander leaves.
