Poisson Cru with Coconut Milk - Chef Recipe by Sebastien Prevel.
Try this delicious raw fish dish which epitomises the fresh flavours of French Polynesia and Le M...
100g kingfish, thinly sliced
1/4 lime, juiced
1/4 lemon, juiced
1/4 mild pickled jalapeño, finely sliced, or diced with seeds removed
15mL olive oil
1/4 fennel bulb, fronds on top
Pick the fennel fronds and slice the fennel as thin as possible. Store in iced water to crispen up.
Mix lemon and lime juice and olive oil together.
Lay kingfish over a plate, sprinkle jalapeños on top.
Drain fennel well and scatter over fish evenly.