Ingredients
Method
1.Slice the snapper into small even-sized pieces. In a shallow dish combine the lime, lemon juice and salt and then add the snapper, tossing gently to combine. Chill for 6 hours or overnight until the fish turns opaque and firm.
2.Drain off excess juice and add the coconut cream, lime leaf, chilli and shallot. Season to taste.
3.To serve, arrange the marinated fish slices on individual plates and decorate with sliced mango, radish slices, coriander and flower petals (if using). Drizzle with a little of the excess coconut marinade.
PER SERVE Energy 216kcal, 905kj • Protein 26g • Total Fat 10g • Saturated Fat 7g • Carbohydrate 2.5g • Fibre 2.1g • Sodium 153mg
Note