DON'T TELL THEM ITS RAW.................

On eating raw fish.

Late summer in my birthplace, New Zealand. 

Have just got off the telephone after hearing about all the good fishing.

Salivating.

I'm in the need of raw fish.

Fish is full of Omegas which all women need and in large quantities. Eating good fish boosts your body's tolerance against arthritis and fatigue.

When I dream of my childhood summers in NZ I always go back to my sister's Poisson Cru. Her recipe is simplicity and taste. With Cod/Cabillaud being in season here in France I'm off to the fish market to grab a back fillet of cod/dos de cabillaud to marinate tonight.

My children have been eating this Pacific inspired dish for years....they still don't know they are eating raw fish.

Dale's Poisson Cru

Firm white fish...dos de cabillaud, cod, snapper, kingfish, loup de mer..

fresh lime juice ( you can use lemon but its not as exciting!)

zest of two limes

coconut milk

fresh coriander

fresh chives

salt

black pepper

red pepper/capsicum

Lay your fish in a dish and cover with the lime juice and zest.
Cover well and leave in fridge over night.

The lime juice will "cook" your fish. Its opaque when "cooked."

When "cooked" drain off any excess liquid. Chop into bite size portions.

Dressing : skim the cream off the top of coconut juice and put it in a bowl.
Add handful of chopped fresh coriander and about half as much of chopped chives. Add finely diced red pepper/capsicum. Salt and pepper. 

Put the chopped fish into dressing mixture and fold gently. Add a little lime zest. Cover and chill.

Serve with mixed salad greens and dream of the Pacific...

ps. have eaten alot of poisson cru with chopped shallots

but when using a delicate fish like cod it overwhelms.

But if you like it, why not.