I’m sure everyone has a favourite way to make poisson cru. This time I used one fillet of tarakihi each and cut into the two fillets into small cubes and put them into a bowl. Next I added salt and enough freshly squeezed lemon juice to cover the fish. I prefer to use lime juice but had forgotten to buy some!! Anyway lemon juice is fine. I make sure I leave the fish to marinate for only about 30 minutes or maximum 60, otherwise the fish ‘cooks’ too much. While it’s marinating I prepared the other ingredients – finely chopped a tomato which I’d skinned and de-seeded, cut half a Lebanese cucumber into small cubes along with some red pepper, a small gourmet white onion and half a chili (optional).
I then drained off most of the lemon juice, added the prepared vegetables and enough coconut milk to cover but not overwhelm. Lastly a mixed in a handful of finely chopped coriander and checked the seasoning. I then chilled it until we were ready to eat.
(Note – Terry Lister sells both small gourmet white onions and red onions either of which is good here).