Coconut Lime Fish With a Paw Paw and Raspberry Salsa

"A nice Asian slant on cooking fish steaks of your choice on the BBQ or in the kitchen. Cooking time does not take in the marinading time."
 
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Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Combine sugar, cream, rind and chilies in small pan.
  • Simmer stirring occasionally for about 10 minutes; cool.
  • Poor the coconut mixture over the fish in a large bowl.
  • Leave at this stage for 3 hours or overnight.
  • Drain the fish over a small pan, reserving the marinade.
  • 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.
  • Meanwhile place the reserved marinade on the bbq bring to the boil and simmer uncovered until thickened slightly.
  • Drizzle the marinade over the cooked fish and serve with the salsa.
  • SALSA- Combine all ingredients in a bowl and leave for approx 30 minutes.

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Reviews

  1. This is a superb, restaurant-quality dish! The Paw Paw and Raspberry Salsa is heavenly and the fish was moist and tender. I served a little of the reheated marinade over the fish, and the rest over basmati rice to accompany the dish. I used frozen raspberries and halved the salsa ingredients, and there was still ample for our family of four. I used snapper, but if that is hard to obtain where you live, I would suggest a firm-fleshed, mild tasting, fish as an alternative. The only drawback to this recipe is the cost - if raspberries and paw paws are in season (which they weren't for me) it would be much more affordable - I would like to be able to make it all the time! But, then again, it would be nice to save this for special occasions, in which case, "hang the expense"!
     
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RECIPE SUBMITTED BY

Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
 
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