Coconut fish salad

MAKES ABOUT 3 CUPS Perhaps it’s the memorable holidays I’ve had in Samoa over the years, but I’ve got a soft spot for the Samoan rugby team, so this snack is in honour of their tenacity. Plus, I love coconut fish salad and can’t think of a more refreshing snack than this.

2 white fish fillets, I used

trevally (bloodlines removed)

¼-½ cup lime juice (you can

use lemon juice)

150g cherry tomatoes, halved

1 small cucumber, diced

1 spring onion or small

handful of chives 100ml coconut cream

½ tsp each sea salt and

black pepper

½ fresh chilli, finely chopped,

or pinch chilli flakes

4 rice paper sheets

2-3 tbsp cooking oil

Dill, coriander or parsley,

to garnish

1 Slice the fish across the fillet into 1 / cm-thick slices. Transfer 2 to a bowl or flat dish and pour over the lime juice. Cover and leave to sit for 2-3 hours, stirring now and again to ensure all of the fish is in contact with the citrus, which is what ‘cooks’ it. 2 Once the fish has ‘cooked’ to your liking, drain off any excess lime juice. Toss the fish together with the salad ingredients and coconut cream. Taste and season with more lime if needed, salt, pepper and chilli. 3 Lastly, crisp the rice paper by heating the oil in a pan to medium. Fry each rice paper – it will fizzle as soon as it hits the oil and when it does, quickly turn it over – until crispy and white (as opposed to opaque) all over.

4 Serve bowls of the fish salad with dill (or coriander/parsley) alongside crispy rice paper.