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Sonia’s Summer
Poisson Cru
600gms thick & firm fresh fish fillets cut into medium to small chunks
2 small white onions sliced into thin rings (I use a mandolin for this)
Juice of 1-2 lemons
1 small red chilli, seeds removed, finely sliced
A small handful of fresh coriander, roughly chopped
250mls coconut cream
Sea salt and freshly ground pepper
Place chopped fish, onions and lemon juice in a non-reactive (ceramic or
glass) bowl, cover with cling film & leave to marinate overnight in the fridge.
The next day, you may need to drain off a little of the lemon juice as it may
make your end dish a little liquid (you can add a little more later for sourness
if needed). Next add the chillies, chopped coriander & coconut cream,
mixing gently to combine.
Season to taste with salt & pepper.
Keep chilled and enjoy on the day it’s made.
“This recipe was given to me by a wonderful
woman from Yugoslavia. It’s a combination of
some of my favourite summer flavours - lemon,
coconut, fragrant lush coriander & a little
touch of fresh chilli heat. I think it’s the perfect
summer time solution to feeding a crowd - the
fresh vibrant taste of the Mediterranean with a
pacific twist.
I tend to throw this dish together using my own
judgement for quantities when our fisher men
bring in fresh fish but I’ve given amounts here
as a guide to feed 4-6.”
Sonia xx