While I was in town today, Derek popped over the road and caught a Kahawai for dinner. Kahawai is also known as Sea Trout - to give you an idea of the type of fish, and the flesh is dense, good for smoking, but it makes a superb Marinated Fish.
This is a well known Pacific Island dish, but it is also a much loved dish in New Zealand. I've had this since I was a youngster.
We realized that the only ingredient that came from further than 300m away was the coconut cream. The rest came out of the garden.
Here's the recipe. Just add as much or little of the ingredients as you wish.
1 firm fleshed fish - filleted and cut into small cubes
lemon or lime juice to cover the fish
coconut cream - approx 1 cup
cucumber, diced small
tomato, diced or quartered cherry tomatoes
optional -mild chilli cut very small
Place the fish and lemon juice into a glass or ceramic dish, cover and place in the fridge for a few hours, turning the fish once or twice during this time.
The fish will be "cooked" after this, and the lemon juice can be drained off. Add the rest of the ingredients, stir to mix and serve.