Lettuce wraps with lemon chilli raw fish

Tamara West

No cooking or cutlery required for this fuss-free meal

Ingredients

½	Lemons, use meyer
120 g	White fish, of your choice, try kingfish, trevally or snapper. Ensure it is firm and ultra-fresh, neatly trimmed and chilled (Main)
1 pinch	Sea salt flakes
4 medium	Cos lettuce leaves, washed
1 serving	Fresh herbs, eg chives, basil or shiso leaves
1 serving	Chilli sauce, Sriracha is best here

Directions

1. Using a very sharp knife, cut the fish into neat 1cm dice. Return fish to fridge for a further 10 minutes chilling time.
2. Meanwhile, remove a strip of lemon peel using a potato peeler. Carefully cut away any white pith from the back of the peel, then cut peel in thin slivers about 1cm long.
3. Arrange the cos leaves on a plate. Mix fish in a bowl with lemon peel, salt and torn or snipped herb of your choice; as much or as little as you like.
4. Neatly pile some fish in each leaf. Finally dot with some sriracha sauce, and squeeze a little lemon juice over each lettuce cup. Pick up and eat immediately.