Like many seafoods raw fish is a favourite for Maori who dried and marinated many types of seafood in traditional times. Modern recipes usually involve both European and Pasifika flavours, such as coconut milk, lemon juice and spring onions.
- 300g–400g (4–5 medium fillets) of tamure (snapper), tarakihi or hoki fillets
- 1 can coconut cream
- 2 tomatoes
- 1 spring onion
- 1 tablespoon salt
- 4 medium size lemons
Cut fish into bite size pieces and place in a shallow dish
Add the juice of 4 lemons and marinate on bench for 1 hour or in fridge for 2 hours. The acid in the lemon juice effectively cooks the fish.
Add enough coconut cream to cover fish.
Add diced tomatoes and thinly sliced spring onion and 1 tablespoon of salt.
Place in fridge for 20–30 minutes to cool before serving.
Raw fish can be enhanced by a number of traditional seasonings. The finely chopped leaves of the tarata (lemonwood tree) reinforce the lemon taste of the food. Leaves from the distinctive reddish green horopito (pepper tree) add a contrasting sharpish flavour.
Raw fish properly refrigerated becomes fuller flavoured and is at its best after 24 hours in the fridge.