Print
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Ingredients

Scale
  • 500g white fish meat (grouper and snapper works well), sliced into small cubes
  • 1 cup cane vinegar
  • 1/2 cup lemon juice
  • 1/2 cup coconut milk (optional)
  • 1 tbsp thinly sliced ginger
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 green chillies, sliced
  • 1 tsp salt
  • freshly ground black pepper

Instructions

  1. In a bowl mix together 1/2 cup of vinegar and fish meat, let it soak for at least 5 minutes. Drain fish meat in a colander then give it a light squeeze to further drain liquid from the fish.
  2. Mix together remaining vinegar, lemon juice, ginger, onion, garlic, chillies, coconut milk, salt and freshly ground black pepper. Place vinegar sauce and fish on a covered container then refrigerate for at least 4 hours to a maximum of 6 hours.
  3. Remove from the fridge then serve with ice-cold beer!