Serves 2-3
Ingredients
1 cup coconut milk, unsweetened
1 ea Makrut lime leaf
1 inch lemongrass, pounded
1 tsp ginger, peeled and smashed
10 oz. uku (grey snapper), large dice
2 tsp maldon salt
1/2 cup sweet onion, sliced thin
1 ea lemon
6 sprigs cilantro, roughly chopped
1 sprig basil stem removed, sliced
1 ea green onion, sliced thin
1/2 tsp Sriracha sauce
1/4 ea grapefruit or orange, segmented
Instructions
In a small pot, over medium-low heat, warm the coconut milk, lime leaf, lemongrass and ginger until it is hot, making sure not to bring to a boil. Remove from heat, cool completely, and strain.
Toss the diced fish with the sea salt and let sit in the refrigerator for 15 min.
Rinse the fish well, removing all salt. Remove excess water.
Toss the fish with the sweet onion and juice from a half of lemon.
Pour the infused coconut milk over the fish, stir, and refrigerate 1-2 hours.
Fold the cilantro, basil, green onion, Sriracha and citrus segments into the fish mixture. Give it a taste. It may need another pinch of salt and/or another squeeze of lemon.
Serve chilled.