Marinated Raw Fish in Coconut Cream

My recipe is a culmination of many raw fish dishes I have tasted on my travels.  Each country has its own spin on the basic recipe – Fiji using coconut cream, Thailand adding chilli, and Raro loving the lime.  

I love making this dish for my big village on special occasions as there is always banter on whose recipe is the best, mine or my mum's, with my mum not drowning it in as much coconut cream as I do! I hope you enjoy.

Recipe by: Torise Flay, Festival Producer              Serves: A big family



  • 6 fillets of fish (I use snapper, but you can get any type)

  • 6 lemons (enough juice to cover the fish)

  •  3 tomatoes (make sure they are firm)

  •  ½ red capsicum

  • ½ yellow capsicum

  • ½ red onion

  • ½ cucumber

  • Handful of spring onion

  • Chilli (optional)

  • Two tins of Kara coconut cream

  • Salt and pepper



  1. Cut fish into small bite-size cubes and place them into a bowl.

  2. Squeeze lemons for enough juice to cover the fish in the bowl.

  3. Place bowl into the fridge and chill for 2 hours or overnight.

  4. Dice all vegetables (the smaller the better).

  5. Once chilled, drain the lemon juice, leaving a small amount in the bowl

  6. Mix all the vegetables with the fish.

  7. Season well.

  8. Add the coconut cream

  9. Taste and season again if required.

  10. Add chili (optional)


ENJOY! Best served with a glass of bubbles!