COCONUT FISH SALAD
Serves 4-6
• 100ml coconut milk
• 4 slices fresh ginger
• 1 red chilli chopped finely
• 1 tsp lemon zest
• 100ml Greek yoghurt
• Salt and freshly ground pepper
• 200g fresh fish, cubed
• 200g cooked prawns, tails removed
• Juice of 2 limes
• 1 cup shredded cos lettuceMint leaves and sliced chilli to garnish
• 1 lime, sliced
1. In a small pot place coconut milk, ginger, chilli and zest. Bring to a simmer for 3 or 4 minutes. Remove and cool. Then remove the ginger slices.
2. Stir the yoghurt into coconut milk. Season with salt and pepper.
3. Fold through fish, prawns and lime juice.
