Tahitian Salad

== Ingredients ==
* fish, cubed, 1.5 cm size, marinated about 6 hrs Size dictates marinating time : 1.5 cm size = about 6 Hrs marinating. Use a ‘meaty’ fish like parrot fish, barramundi or snapper. Strip all red flesh from meat, as this do not ‘bleach’ out.
* 6 - 12 limes or lemons, juice sufficient to cover fish in mixing bowl 
* 4 - 6 cloves garlic, crushed, or to taste
* salt, to taste
* coconut juice Traditional method of wire comb-rasping out the flesh then wring juice in calico cloth is best), if you can’t, then coconut cream is good substitute.
* carrot, grated
* tomato, diced
* spring onions, finely chopped (Use equal portions of the white and green) (keep small portion aside for garnish)
* 4 - 5 eggs, hard boiled
== Directions ==
# Dice fish (no bones) and place in bowl
# Cover with freshly squeezed lime juice
# Add crushed garlic
# Mix and place in fridge for 4-6 Hours (or overnight). Sample at intervals... the flesh will be ‘white’ and not translucent when ‘cooked’
# Drain juice into a separate bowl
# Add Coconut cream/juice (to make it saucy, but not too sloppy)
# Add rest of the ingredients except for the egg.
# Mix well
# Sample ...add marinated juice you put aside to gain the desired ‘tang’
# Add salt to draw flavor.
# when done add the egg and blend gently as it will break up if mixed too much.
# Garnish with finely chopped green from the spring onion.
== Notes ==
Category:Salad Recipes
Category:Fish Recipes
Category:Barramundi Recipes
Category:Snapper Recipes
Category:Carrot Recipes
Category:Tomato Recipes