Raw Fish Salad with Coconut Milk

Meat, vegetables, fish – the ingredients for a complete meal – are often served in Asia as a leaf salad, with dips and spicy marinades. Leaves serve as a base or wrapper, in which the leaf salad is wrapped bite by bite to be brought to the mouth. So here to start from the Philippines:

Raw fish salad with coconut milk.

It’s not so important what fish you use for this as it is that it’s absolutely fresh and smells pleasantly of the sea. This can be salmon – for finer occasions – perhaps mixed with a white-fleshed fish such as sole, turbot or redfish. It could also be a freshwater fish, trout or salmon trout.

Cut the fish into cubes of about 2 cm. Salt it, cover it with the juice of a lemon in a baking dish, let it cool and set for at least an hour.

In the meantime, finely dice the onions, deseed the peppers and chilies. Cut the peppers into centimeter-sized cubes, cut the chilies pinhead-tiny. Cut the spring onions into fine rings, remove the seeds from the skinned tomatoes and also cut them into centimeter-sized cubes. Mix fish cubes and prepared vegetables.

Season the coconut cream heartily with ginger, soy sauce, juice of one lemon, garlic, with salt and sugar, finely crushed pepper and new spice.

Pour the sauce over the salad ingredients, mix the whole. At the same time add coarsely chopped herbs.

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