From Celebrate Marlborough Sauvignon Blanc
by Belinda Jackson & Jan Bilton.
Excellent served with Marlborough sauvignon blanc.
500g skinned and boned white fish
1/2 cup lemon juice
1/4 teaspoon salt
1 each: small green or red chilli, red pepper (capsicum), seeded and diced
1 small red onion, diced
4 tablespoons chopped coriander
1/2-3/4 cup light coconut milk
salt and freshly ground black pepper to taste
Cut the fish into 2-3cm cubes. Combine with the lemon juice in a glass or ceramic bowl. Sprinkle with salt. Add a little water if there is not enough juice. Mix well. Refrigerate for at least one hour, until the fish takes on a cooked appearance.
Drain well. Combine with the remaining ingredients. Chill until ready to serve.
Serves 6 as a starter.
Lawson's Dry Hills Sauvignon Blanc