I was lying in bed this morning listening to ABC Radio’s The Big Fish when the Mad Fish Wife, Julie Ray, phoned in to do a quick cooking segment. She talked about cooking fish without heat, which reminded me of a great seafood meal we had with our friends Janet and Bucko in a caravan park at Ceduna.
Janet cooked a mouth-watering dish of marinated fish with coconut cream. When she first told me what she was going to prepare my first thought was ‘Ack! Raw fish!’ but when she explained how the cooking process worked, I was fascinated.
Then we sat down to eat – and YUM! It was one of the most delicious fish meals I had ever tasted. And of course, this is perfect if you ever find yourself with a catch of fish and no heat to cook it. (Not likely, I admit: with gas BBQs and campfires, not too many caravanners are caught without a way to cook.)
Anyway, here’s Janet’s recipe. Try it: you’ll
love it. (And then go to the Mad Fish Wife’s website and find more fantastic recipes.)
Marinated Fish with Coconut Cream
- 500g firm white fish – deboned and sliced into small cubes (snapper, bream or kingfish)
- 1 Spanish onion (diced)
- 1-2 Lemons (sufficient juice to cover the diced fish)
- 300mls coconut cream
- ½ punnet Cherry Tomatoes (tomatoes halved)
- Parsley (small amount roughly chopped)
- Pepper and Salt to taste
- Ceramic or glass bowl for marinade
- If the fish is not already filleted and skinned, remove the bones and skin. Cut fish into small cubes.
- Peel and dice the onions, slightly chunky.
- Place fish and onions in a ceramic or glass container.
- Juice the lemons; ensure there is enough juice to cover the fish and onions.
- Cover and store in the refrigerator for at least 3-4 hours (or overnight if you wish).
- Stir every 1 hour. When the fish has become opaque, and to your taste it is ready for the next step.
- Drain the marinade.
- Add the coconut cream, then put it back in the fridge until ready to serve. (Hint: I always put the tin of Coconut Cream in the fridge a day before I need to use it, so that it is cool.)
- Chop the tomatoes in half and add to the fish mixture.
- Roughly chop the parsley and add to the mixture.
- Salt and pepper to taste.
Serve in small bowls, as starter for 6-8 people.
Variations – substitute or add – to your taste
- Freshly squeezed lime juice for lemon juice.
- Add thinly sliced coconut pieces.
- Use spring onions, in the marinade and add the green tops at the same stage as the coconut cream.
- Yellow pear tomatoes.
- Fresh or dried chillies.
- Add a small amount of thinly sliced Capsicum – red, yellow or green.
- Mix two varieties of fish ie Ocean Trout with the white fish.
- Try Mullet, it is very tasty!
Now go visit The Mad Fish Wife’s website (I’m using the link to her recipe for cooking without heat (Creviche Snapper) since that’s the focus of this post – but browse around!) Note: Julie did say that you can use any kind of citrus for heatless cooking – she mentioned passionfruit, which I thought sounded interesting.)