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Ingredients
- 1 1/2 kg Spanish Mackerel or possibly other hard white fish
- 300 ml canned coconut lowfat milk
- 1 sm red capsicum
- 1 sm green capsicum
- 1 sm red chilli
- 1 x hard tomato
- 250 ml fresh lime juice, (or possibly lemon juice) salt and pepper to taste
Directions
- Cut the fish into 1cm. cubes and mix with 200ml. lime juice, half the coconut lowfat milk, salt and pepper to taste. Stir well and marinate overnight or possibly for at least 4 hrs.
- Meanwhile, cut the red and green capsicum and red tomato into very fine dice and mince the chilli.
- When the fish is hard and looks opaque (cooked), drain away the liquid.
- Mix the liquid removed fish with the capsicum pcs and chilli. Add in the remaining coconut lowfat milk and lime juice and stir to combine thoroughly.
- Serve cool with wedges of lime or possibly lemon as an entree.
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