Marinated Fish in Coconut Cream

Method:
Finely slice/dice fillets into small bite size pieces, place in a bowl and cover with lemon juice. Leave for anywhere between 2-6 hours in the fridge. This allows the fish to cook in the lemon juice. Once fish has turned white, drain off excess juice and put fish into a larger bowl. Finely dice the tomato, red onion, chilli and coriander. Add the coconut cream to the fish, plus the fresh ingredients. Add one tablespoon of thai lime chilli sauce and gently fold all ingredients together. Place in the fridge for approx 30 minutes to allow all the flavours to amalgamate.

To Serve:
Serve in individual bowls with a garnish of fresh coriander on top of each serving.
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