New Caledonian Raw Fish Salad is a traditional New Caledonian recipe for a classic salad of citrus juice cured fish served with carrot, shallot, cucumber, soy sauce, chilli and coconut milk. The full recipe is presented here and I hope you enjoy this classic New Caledonian version of: New Caledonian Raw Fish Salad.
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This is the New Caledonian version of the citrus juice cured fish salad that is found throughout Oceania.
Ingredients:
500g firm white fish fillets (mahi mahi, gemfish, blue-eye trevalla, mulloway), cut into 8mm thick slices
Juice of 2 lemons
Juice of 3 limes
1 carrot, coarsely grated
1/2 shallot, finely sliced
1 cucumber finely sliced
1 1/2 tbsp soy sauce
¼ tsp fresh chilli, finely chopped
125ml coconut milk
salt flakes
Method:
Place the fish in a large non-reactive bowl. Add the lemon and lime juice and ensure the liquid just covers the fish; if it doesn’t then add a little more lemon or lime juice. Mix well and cover the bowl with clingfilm (plastic wrap). Set aside to marinate in the refrigerator for two hours.
Drain the liquid from the fish and reserve. Add the carrot, shallot, cucumber soy sauce and coconut milk to the fish. Taste and adjust the seasoning. It may need a little of the reserved lemon and lime juice, an extra splash of soy or even a pinch of salt.
Eat straight away as a salad or starter or accompany with hot rice as a more substantial meal.
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