500g very fresh white fish, no skin on (trevally, ling, snapper, blue-eye, hapuka etc)
Juice of 1 ½ lemons or 4 limes ( or combo)
200 ml coconut cream
200 ml thick mayo
200 ml natural yoghurt
½ cucumber peeled , de-seeded and diced
3 stick celery finely diced
1 green pepper finely diced
6 spring onion finely diced

Cut fish into 1 cm squares, trimming of any brown meat. Place in glass or china bowl (non metalic) and cover with lemon juice. Allow to marinate for 2 hours. Combine coconut cream, mayo and yogurt. Strain the fish very thoroughly and add to the sauce . Stir in the vegetables. Serve either in large cocktail glasses or large serving bowl & decorate with lemon slices and celery leaves.

I am doing this one FOR XMAS but using 300 g of ling and 200 g of scallops.

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Spearing the Menu. best mofo TV in the world...after Blokesworld that is!

Are you sure about yoghurt, mayo and coconut cream. I'm sure it would be great with any one of them but all 3 together might be getting a bit too creative. Sometimes less is more.

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WARNING: CONTAINS CARROT

yep sure about that. Just using yoghurt would be quite bitter, hense the mayo to balance it & the coconut cream for the coconut taste and to thin the sauce down.

It was good, particularly the scallops in it.

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Spearing the Menu. best mofo TV in the world...after Blokesworld that is!

I have my doubts but I'll give it a go. I've been surprised by recipes before. Is this your own creation?

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WARNING: CONTAINS CARROT

Na, bastardised it from a couple of different recipes. The scallops worked really well in it & i think next time i would slice the fish like you would normally for sashimi rather than cubed.

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Spearing the Menu. best mofo TV in the world...after Blokesworld that is!