Coconut Lime Fish With A Paw Paw And Raspberry Salsa

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons finely chopped palm sugar
• 400 ml coconut cream
• 2 tablespoons finely grated kaffir lime zest
• 2 birds eye chiles, chopped finely
• 4 thick snapper steaks
• 2 tablespoons raspberry vinegar
• 250 g fresh raspberries
• 600 g pawpaw, chopped
• 1 tablespoon chopped fresh mint

Recipe

• 1 combine sugar, cream, rind and chilies in small pan.
• 2 simmer stirring occasionally for about 10 minutes; cool.
• 3 poor the coconut mixture over the fish in a large bowl.
• 4 leave at this stage for 3 hours or overnight.
• 5 drain the fish over a small pan, reserving the marinade.
• 6 cook the fish uncovered on a heated oiled bbq plate or frypan until browned both sides and just cooked through- approx 3-4 minutes each side.
• 7 meanwhile place the reserved marinade on the bbq bring to the boil and simmer uncovered until thickened slightly.
• 8 drizzle the marinade over the cooked fish and serve with the salsa.
• 9 salsa- combine all ingredients in a bowl and leave for approx 30 minutes.