This dish is an amazing light and healthy traditional Fijian meal and very easy to prepare.

Funny thing: the fish is cooked without cooking! Hahaa… Instead of using heat to ‘cook’ the fish, lemon juice is used to induce the same reaction.

It’s the perfect take away lunch for office days or a nice summer picnic on the beach!

INGREDIENTS

200g white fish (I used black snapper)
10g salt Juice of 2 lemons
½ cucumber
1 tomato
½ red onion
½ pineapple
400ml coconut milk
Salt, pepper, lime or lemon for taste

PREPARATION

Cut the fish in little cubes (the smaller the pieces the less time you need to marinate the fish), put it into a bowl and cover with lemon juice and salt. Leave in the fridge for 6-8 hours.

After the fish is ready, pour the liquid away and rinse the fish well with fresh water. Remove the pulp from the tomato and cut all the vegetables in small pieces. Put the fish, vegetables pineapple and coconut milk into a bowl and add salt, pepper and lime to taste.