Catch of the day

Coconut and nectarine fish salad

Serves 2

Marinating raw fish in citrus “cooks” it and makes for a refreshing salad.

300g fresh fish (snapper, gurnard and trevally are all good to use)

¼ cup lime or lemon juice
¼ teaspoon sea salt
2 nectarines, sliced
1-2 red chillies, deseeded, sliced thin
2 tablespoons finely chopped chives
Small bunch coriander, roughly torn
½ cup coconut cream
Extra squeeze lemon or lime juice

Slice fish across the grain into thin strips and place in shallow bowl