Tahitian Salad

Ingredients Fish: cubed (size dictates marinating time) : 1.5 cm size = about 6 Hrs marinating. Use a ‘meaty’ fish like parrot fish, Barramundi or Snapper. strip all red flesh from meat, as this do not ‘bleach’ out Lime/lemons: Juice sufficient to cover fish in mixing bowl (6-12) Garlic: to taste (4-6 cloves crushed). Salt: to taste

Coconut Juice: (Traditional method of wire comb-rasping out the flesh then wring juice in calico cloth is best), if you can’t, then coconut cream is good substitute. Carrot: grated Tomato: diced Spring Onions: finely chopped (Use equal portions of the white and green) (keep small portion aside for garnish) Eggs, 4-5 hard boiled

Method • Dice fish (no bones) and place in bowl • Cover with freshly squeezed lime juice • Add crushed garlic • Mix and place in fridge for 4-6 Hours (or overnight). Sample at intervals... the flesh will be ‘white’ and not translucent when ‘cooked’

• Drain juice into a separate bowl • Add Coconut cream/juice (to make it saucy, but not too sloppy) • Add rest of the ingredients except for the egg. • Mix well • Sample ...add marinated juice you put aside to gain the desired ‘tang’ • Add salt to draw flavor. • when done add the egg and blend gently as it will break up if mixed too 	much. • Garnish with finely chopped green from the spring onion.