The Porcelain Bowls we have been making are ideal for a huge range of things. Here is a lil summer meal that we often have at home. Homemade meals in handcrafted tableware!
Raw fish is a healthy and simple meal that can be prepared ahead of time, it can be a meal on it’s own or be a side dish. There are many variations to this recipe, but they all start with a few simple ingredients: fresh fish, juice from a lemon or lime and seasoning. Here I will share with you how we make it at home.
- Fresh Fish
- Lemon or Lime
- Salt & Pepper
- Coconut Cream
- Spring Onion
- Coriander / Cilantro
I never really measure the ingredients, we just add a lil bit of this and then a lil bit of that and taste test along the way. For the purpose of sharing I will try to get the ratios right at least.
First up we prepare the fish. The sort of fish to choose is up to you, however selecting one that is quite firm will mean it wont disintegrate when exposed to the citrus acid. My favourite is Trevally or Gurnard, both have different textures and tastes, and both are good! So preparing the fish – we cut it into cubes. The smaller you cut the fish the faster it is going to cook, so if you are wanting this dish fast cutting on the smaller side will work. I usually use about 2 fillets of Trevally or 4-5 fillets of Gurnard, the amount would cover the palms of my hands and equate to around 2 cups of cubed fish.
Place the fish into a bowl and squeeze juice of a lemon or lime over the fish, coating it. The balance here is to just coat the fish, it doesn’t need to be swimming in the juice because you will end up just tasting lemon and not the flavour of the fish. I usually put a little bit of salt and pepper in at this stage too. The bowl goes into the fridge to cure, it can take 1-2 hours. If you want the fish cooked all the way through leave it for longer, I prefer instant gratification and don’t normally wait for long than 30mins. The flesh turns white when it’s marinated.
While the fish is cooking/marinating I chop up the spring onions, cucumber, tomato and coriander. I make enough to match the amount of fish that I have prepared. I chuck all of that into a bigger bowl and then add the fish. Give it a mix around and then add some coconut cream. Again you want to just coat the ingredients not drown them. Rule of thumb for me is put in enough so you can still see the other ingredients. If you do end up going overboard with the coconut cream you might just need to up the seasonings.
You can’t go wrong with this dish and you can also put your own spin on things with adding garlic and chili. I like to let the flavour of the fresh fish come through, so I am very light on the other ingredients, you can always add more.
This is a perfect summer meal and if you visit HERE you can get your own Rebecca Boyce Creations porcelain bowl top it all off.