By Judy Bastyra and Becky Johnson
For a tropical taste of the far east, try this delicious fish salad scented with coconut, fruit and warm Thai spices. Do try to locate the pitaya or dragon fruit. The flesh of these fuchsia-pink or yellow exotics is sweet and refreshing, with a slightly acidic melon-like flavour that goes particularly well with fish.
Cut the fish into even strips, removing any stray bones. Place it on a plate.
Make the marinade. Put the coriander, fennel and cumin seeds in a mortar. Add the sugar and crush with a pestle. Stir in the chilli sauce, garlic oil, and salt to taste and mix to a paste.