We're calling it: raw fish is the new prawn cocktail

Have you rejected your mother's "prawn cocktail" served on a lettuce leaf with lashings of mayonnaise as too 1980s, yet failed to think of a better way to kick off Christmas dinner? Look no further than this recipe for light, tangy and delicately delicious raw fish, by Christall Lowe, for what we believe could be the 21st century solution to the antipodean yuletide starter dilemma.

This is probably my favourite way to eat fresh fish — raw. Well, essentially it appears ‘cooked’, but it’s not done with heat. The acid in the fresh lemon juice ‘cooks’ the fish by reacting with the protein in the flesh — it’s quite remarkable. I have such fond memories of enjoying raw fish at the marae, during hākari (feasts).

SERVES 4

INGREDIENTS

500g boneless, skinless white fish, e,g. tarakihi, trevally, snapper, kahawai

⅔ cup freshly squeezed lemon juice

½ red onion

1 medium capsicum

2 tomatoes

2 spring onions

½ cup coconut cream

1 tsp salt, or to taste

METHOD

Dice the fish into 1–2cm cubes, and place in a non-metal bowl. Thoroughly mix in the lemon juice, cover, and leave to chill and ‘marinate’ in the fridge for 1 hour, or until the fish turns an opaque white colour.

Finely chop the red onion, capsicum, tomatoes and spring onions.

Once the fish has marinated, mix in the chopped vegetables and coconut cream, and season with salt to taste.

Keep chilled until serving.