Raw Fish & Coconut Cream
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=56555
Printed Date: 11 Jun 2026 at 10:17pm
Topic: Raw Fish & Coconut Cream
Posted By: Catchelot
Subject: Raw Fish & Coconut Cream
Date Posted: 19 Aug 2010 at 5:17pm
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We love marinade fish done Island style this was taught to me by two different people, one is Tongan the other rarotongan, but to me its very similiar and all the same...but this is my combination... Fresh and only fresh fish fillets never from frozen... With a super sharp knife slice fillets into thin pieces, sliced at 45 deg angles and along grain areas of fish, hard to explain via typing but sashimi cuts are a speciality and so is raw fish, you have to slice and cut by dragging the knife backwards not push the knife or chop and squish the fish with the blade and nor go straight up and down, use the angles to achieve the tenderest of pieces, very important for that high class melt in your mouth dish... very worth the effort with a good knife and technique. Combine Lemon and Lime juice about 2:1 mixture and pour over the fish in a long low marinade dish then grate a large Onion on the fine grate side of the grater. (Hopefully the pic will show) This is a tough and slow job and what you achieve is juice and very fine pith from the onion and you scrape that of both sides of the grater and off your choppping board into the fish dish and after about four times with a big onion you give that a huge and slow mix and stir and allow that lot to soak for about 3-4 hours, stirring every hour or more. In the meantime and whilst that is settling and on the soak, chop into sort of diced sized pieces of veges which adds a salad component to your fish dish... I use tomatoes, capsicum red, yellow and orange, spring onions, cucumber, ... and so I add the veg after the 3-4 hour marinade and then coconut cream and a big stir and then chill it...in the Islands they would add much more and better from the likes of PawPaws, PineApples, mangoes, melons and so on... so that the entire dish was rich in protein, fruit and veg...   If you don't have any coconut cream then just used standard cows cream, tastes just as good, maybe a little more fattening
 Nevertheless two great raw fish dishes highly recommended
 ------------- "The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau |
Replies:
Posted By: jamesdaulton
Date Posted: 20 Aug 2010 at 9:39am
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Nothing better.
Bring on the summer!
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Posted By: six guns
Date Posted: 20 Aug 2010 at 4:04pm
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love this dish try no lemon or lime just grat a little lemon rine in. not to much coconut crem heaps of cucumbr and chille...love it... ------------- skull draging and taging |
Posted By: Barbary B
Date Posted: 30 Aug 2010 at 12:13pm
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Great recipe - if you can get whole coconuts - scrape some finely chopped up fresh bits in with it. ------------- "Look ahead, look astern, look to weather, look to lea Look down along the coast of High Barbary..." |
Posted By: tas-tackle
Date Posted: 05 Aug 2011 at 11:42pm
That second pic looks a picture AL...  Raw Fish My preference is Yellowfin tuna 500g fish 2 cups coconut cream 1 onion, finely chopped lemon juice salt and pepper 1 tbsp parsley Cut fish into cubes. Put in bowl and cover with lemon juice. Chill at least 2-3 hrs. In separate bowl, mix coconut cream, seasonings and onion Chill till thickened. About one hour before serving, drain juice off fish and stir in coconut cream. Return to refrigerator to chill. Variations: Add a little chilli powder "Kodoka" ( Fiji) (fixed=== actually Kokoda..  )Can use lime juice instead of lemon juice Can add diced chopped cucumber Can add diced red capsicum Can add grated carrot Can add chopped chives instead of parsley ------------- http://postimage.org/" rel="nofollow">  http://www.tas-tackle.co.nz |
Posted By: 1Daz
Date Posted: 05 Aug 2011 at 11:59pm
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My mouth is watering. ------------- Go the Warriors! |
Posted By: smudge
Date Posted: 14 Aug 2011 at 7:37pm
| A trick i learnt off Skidogg is to use pickled ginger, real tasty. I dont leave it for long in the lemon juice either, just until it goes white drain it and leave it for a few hours in the coconut cream. |
Posted By: Bull
Date Posted: 15 Aug 2011 at 10:29am
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For those who don't do raw fish or like it a little more firm then add salt when marinading to draw extra moisture out. You will have to drain the moisture off and even rinse if too salty. ------------- http://www.squidfish.net/ �.��.���'�.�����'�.��.���'�.� ><((((�> |
Posted By: Kezza
Date Posted: 15 Aug 2011 at 7:30pm
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Fisher....just FYI - it's Kokoda not Kodoka. Other stuff that can be added.... - Chopped fresh chillies - a dash of Waha wera kiwifruit/habanero hot sauce is mean - well drained pinapple chunks - halved cherry tomatoes - red and spring oinion Raw fish salad is sooooooo nice....Especially with fresh rewana bread |
Posted By: Getting jiggy with it
Date Posted: 20 Oct 2011 at 5:03pm
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Had this for lunch today on fresh vienna bread with alf alfa sprouts. Was delicious. Used Trevally and only lime juice as hadnt realised i'd run out of lemon. Superb ------------- I'm what Willis was talking about |
Posted By: Catchelot
Date Posted: 20 Oct 2011 at 5:53pm
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Very nice yeah fresh Trevally is one of the best for this type of dish. ------------- "The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau |
Posted By: 1Daz
Date Posted: 24 Mar 2013 at 5:17pm
Just made this again for about the 20th time. This on toasted garlic buttered tiger bread, With Alfalfa sprouts and this on top, Amazing! It should be stickyed along with Kezza's Burning Ring of Fire Jerky ------------- Go the Warriors! |
Posted By: Catchelot
Date Posted: 24 Mar 2013 at 7:04pm
C'mon pics or it didn't happen, this sounds worthy of skite pics...very nice 1daz ------------- "The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau |
Posted By: feijoa
Date Posted: 24 Mar 2013 at 10:08pm
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damn that looks good. Think ill have to have some over easter if the weather allows a fish |
Posted By: Catchelot
Date Posted: 25 May 2014 at 7:30pm
Scored a wee kingi so time to Get Your Raw Fish On! Peeled the skin from above made for nice fillets.  Some sliced for the salad the rest for Sashimi...Tu Meke!   An hour in lemon and lime juice, grated onion and salt, then add coconut cream for another hour then add your preferred salad veges and spice.
------------- "The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau |
Posted By: pjc
Date Posted: 25 May 2014 at 7:44pm
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"catchelot" same recipe as brother in law uses(samoan)followed by a bowl of their chop suey island style ------------- Sex at 58.Lucky I live at 56 |
Posted By: coxie
Date Posted: 25 May 2014 at 8:32pm
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Got a kahawai from today prepped similar to this, just added the coconut cream and veges and it's already hard to resist eating it, it tastes that good, just gotta stay away from the fridge for a few more hours haha. Anyone who hasn't tried these recipes because it has the name of "raw fish" really needs to try some, it will completely change your perception of raw fish after tasting it.
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Posted By: Catchelot
Date Posted: 25 May 2014 at 9:09pm
Chop suey do tell  I got taught by a Tongan and then a friend that lived in Raro for a year came back with same recipe. always better after at least 24hrs of marinade and don't forget if you haven't got coconut then standard cows cream is awesome!  ------------- "The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau |
pjc wrote: