You can use any white fish with this combination but feel free to swap in scallops, redfish or barramundi cod. The sharp taste of yuzu (or grapefruit) cuts the creamy coconut to make a captivating dressing.
Place the fish in a bowl with the lime juice and orange juice, sugar and salt. Combine well, then cover and refrigerate for 1 hour. Drain the fish, then toss in a bowl with the coconut cream and yuzu or grapefruit juice. Add the remaining ingredients and toss to combine well. Serve in small glasses with Baked Tortilla Chips.
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